Da Olmo(ダ オルモ、神谷町)

I work in Kamiyacho, a business district in central Tokyo.  I was browsing through the Michelin guide to see if there were any restaurants in this area, and was happy to find Da Olmo, a one-star Italian restaurant featuring simple, yet beautifully prepared dishes from Northern Italy.  In 2015, Da Olmo was listed as a “Bib Gourmand” restaurant, but was promoted to one star in the 2016 guide.  I knew I had to go.

At 7000 yen for the dinner course, this is one of the best values for a Michelin-starred restaurant in Tokyo.  Wine starts at 800 yen a glass, making it easy to enjoy a fantastic, authentic Italian meal for two with plenty of drinks for under 25,000 yen.  We let the staff choose the wine to pair with each dish.  All I told them was I don’t like anything too dry, and they were able to pick delicious wines that went perfectly with every dish, every time.

Attentive and friendly service, a knowledgeable sommelier, and a boisterous (but never obnoxious) atmosphere round out Da Olmo as a real winner.

Hidden on a side-street in an area of Tokyo that is somewhat deserted on the weekends, this restaurant feels like an undiscovered gem.  Highly recommended for any occasion.

Let’s eat Da Olmo!


Bread was served warm with our glass of prosecco.


Appetizer plate.  From the bottom, R to L – carpaccio, fried gori fish, mackerel, spicy anzu beans in a tomato sauce, smoked duck (amazing), and a “cake” made from soba flour, milk, and ham.


Tai (red snapper) and fresh tomato pasta.


The highlight of the meal- risotto with loads of parmesan topped with a generous portion of shaved black truffles. I’d go back for this dish alone.


Main option one- duck served rare with seasonal vegetables, all expertly prepared and delicious.


Main option two- Que fish (longtooth grouper) served with its scaled fried like a senbei cracker. Same vegetables as the duck. I preferred the fish, Midori preferred the duck.


A cheese plate featuring Danish, French, and Belgian cheeses. Perfect with the bread.


Rum raisin ice cream, panna cotta topped with kinkan (Japanese kumquat), and hazelnut cake. A great finish with my cappuccino.


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