Tsuki Cucina — Japanese–Italian Supper in Tokyo

Second floor · a Tokyo side street

Japanese–Italian cooking on the second floor of an old Tokyo building. Crudo, pasta, rich meats, and something good to pour.

Reserve a table See the menu

準備中Wed–Sun · from 5:30 PM Now spinning · Side A Drag to turn the bowl ↻

Our story物語

Upstairs in Tokyo, Japan meets Italy.

Tsuki Cucina sits on the second floor of an old building down a narrow Tokyo side street. The kitchen marries Japanese precision with Italian generosity: crudo, salads, hand-cut pasta and slow-cooked meats.

Order a Singapore Sling, a Barolo, sake or a cold beer. Then settle into the records, the stories and the low lantern light. The table is set.

Read the supper menu

A few numbers from the House(03)

6Seats at our one large table

30Days ahead, reservations open at midnight

18Dishes on the supper menu

The supper menuお品書き

Four courses,
one long evening.

From the first pickle to the last side dish. The menu moves with the seasons. Market-price dishes are priced on the day.

01 / To begin with

To begin with

Pickle Plate¥1,200
rotating selection of pickled vegetables
Fried Stuffed Olives¥1,200
yuzu and smoked chili sausage
Half-Dozen OystersMarket
ume, yuzu, kimchi mignonette, nori granita
Fish Crudo¥2,800
shiso vinaigrette, radishes, Tokyo leek, capers, pickled almonds, Castelvetrano olives
Tonno Mantecato¥2,800
confit Albacore tuna, smoked potato, furikake, bruschetta w/ tobiko
Carne Cruda¥2,800
eye of round, nashi pear, charred scallion soy, parmesan, arima sansho, gnocco fritto
Octopus Salad¥2,700
crispy smoked octopus, fresh and pickled radishes, parsley chili purée
Mortadella Salad¥3,300
gem lettuce, endive hearts, seasonal fruit, fried mortadella, miso bagna cauda, braised yuba, citrus vinaigrette, dulse furikake

02 / Pasta

Tender to the tooth

Charcoal Udon¥5,200
dungeness crab, prawns, squid, Calabrian chili butter
Tajarin¥3,700
butter, roasted mushrooms, miso cured yolk
Yuzu Tagliatelle¥4,500
house ragù, prosciutto di Parma, mortadella, guanciale, hand-cut Australian Wagyu, ginger shiso gremolata

03 / Mains

For the main event

Whole Fried FishMarket
daikon soy dipping sauce
Organic Half Chicken¥4,200
shio koji dipping sauce, herbed oil
Fish of the Moment¥6,500
Japanese crudaiola, tomatoes, wakame, ginger, seasonal local vegetables
Pork ChopMarket
garnish of the day

04 / Sides

By the side

Zucchini¥2,300
local pattypan, marinated zucchini, salmoriglio, whipped fennel and tofu emulsion, tenkasu
Seasonal Vegetables¥2,100
saffron, anchovy karashi, sesame pangrattato
Koshihikari al Salto¥2,500
yuzu saffron scapece of mussels, kosho aioli, mint, pea shoots

And to drink

Bring the bottle you've been saving.

Corkage is ¥7,500 per bottle, with a maximum of two 750 ml bottles per reservation.

See refreshments

Refreshmentsお飲み物

Pour something good.

Singapore Slingシンガポール・スリング
Baroloバローロ
Sake日本酒
Beerビール
Your own bottle持ち込み

From a Singapore Sling to a bottle of Barolo, sake or a cold beer, the full wine and spirits list is on our refreshments menu.

Corkage持ち込み料¥7,500per bottle · max two 750 ml bottles per reservation

See our refreshments menu

The Chef's Omakaseおまかせ

One table. Six seats.
Chef's choice.

One large table
A small, intimate room built around a single table.
Six seats, at most
Online reservations are for parties of up to six.
Groups of five or six
Larger groups are served the chef's omakase, a chef-led tasting.
Longtime classics
The house dishes regulars know, woven into the night.
Chef Mori's own
New plates Chef Mori creates especially for the omakase.
No outside food
Everything on the plate comes from our kitchen.

Gift cardsギフトカード

Give someone a night upstairs.

Any amount, bought in person or online. eGift cards are emailed straight to the recipient, ready to show on a phone or as a printout.

Purchase a gift card

F.A.Q

Booking, bottles and the big table.

よくあるご質問

01How do I book a table?

Book online for parties of up to six. Reservations open 30 days in advance, at midnight.

02Can I change my reservation?

Yes. Use the link in your booking confirmation to make changes.

03Can I bring my own wine?

Bring a special bottle. Corkage is ¥7,500 per bottle, with a maximum of two 750 ml bottles per reservation.

04What is the chef's omakase?

Our room has one large table that seats at most six. Groups of five to six are served a chef-led tasting of longtime classics alongside dishes Chef Mori creates for the omakase.

05Can we bring outside food?

No outside food is allowed.

06When are you open?

Wednesday, Thursday and Sunday from 5:30 PM to 11 PM. Friday and Saturday from 5:30 PM to midnight.

Still have questions?

Email us ↗

Reservationsご予約

The table is set.
Come in.

どうぞ、お入りください。

Tables for up to six open online 30 days ahead, at midnight. Need to change a booking? Use the link in your confirmation.

Reserve a table

Supper under the coral moon

Upstairs in Tokyo, Japan meets Italy.

Four courses,one long evening.

To begin with

Tender to the tooth

For the main event

By the side

Bring the bottle you've been saving.

Pour something good.

One table. Six seats.Chef's choice.

One large table

Six seats, at most

Groups of five or six

Longtime classics

Chef Mori's own

No outside food

Give someone a night upstairs.

F.A.Q

The table is set.Come in.

Four courses,
one long evening.

One table. Six seats.
Chef's choice.

The table is set.
Come in.