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Akasaka Station

Where You Can Enjoy Italian Regional Cuisine

GRANATA TBS ten

Some GFAllergen info
¥2,000〜¥8,000〜
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About

LA GRANATA (グラナータ) is a Italian restaurant founded in Akasaka in 1982 that led Japan's Italian cuisine boom. The first executive chef was Tsutomu Ochiai (落合務), who now heads "La Bettola da Ochiai" and guides Japan's Italian cuisine scene. Now relocated to the 2nd floor of Akasaka Biz Tower, the shop continues a traditional, classical style of expressing Italian regional cuisines with seasonal ingredients.

— Where Tsutomu Ochiai was chef: a Akasaka name

Opened in Akasaka in 1982, this shop is known as one of the pioneers that introduced Italian cuisine seriously to Japan. The founding executive chef, Tsutomu Ochiai, later launched "La Bettola da Ochiai" and became a leading figure in Japan's Italian cuisine scene. LA GRANATA's philosophy is to combine traditional regional cuisines from across Italy with seasonal Japanese ingredients to express nature's bounty. The signature is pasta, with a focus on al dente that brings out the noodle's "bite" and the "flavor of the wheat." Private rooms are also available, supporting small gatherings from 2 to 12 people. Now on the 2nd floor of Akasaka Biz Tower, 1 minute from Akasaka Station.

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No. 01

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ぺぺ
ぺぺGood❤️❤️
2025.05.12

“Free GF swap — brown rice pasta”

What I ordered: ◆ Pasta Lunch (with Chef's Whim Lunch Salad and a drink) Swapped to gluten-free pasta (brown rice). This day's pasta was green asparagus, flash-blanched tomato, and new onion spaghetti. Pasta changes every two weeks; the menu is posted on their website. http://www.granata.jp/lunch/lunch.html Even though it's just the lunch salad, the dressing was homemade — you can feel the attention to detail. The wait time for gluten-free pasta was about the same as regular. The pasta's flavor and doneness were just right — really delicious. Recommended for a slightly more luxurious lunch. I didn't have dessert this time, but among the wheat-free options were custard pudding, sherbet, and prune in red wine compote with vanilla ice cream.
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ぺぺ
ぺぺPersonal experience

成人してから小麦アレルギーを発症しました。 アレルギー持ちでも気をつけながら外食を楽しめるよう、情報をシェアできたらうれしいです♡

  • 🙋 Myself
    • 🛡️Food Allergy: Wheat、Shrimp