Tuscany cuisine is delicious and healthy food with a lot of vegetables and beans. You can enjoy the dishes made by our chef who trained in Firenze (Florence) for many years. We also have a variety of farm cheese and inexpensive wines. Come and check out our delicious meals!
Saute of squid with seasonal vesitable 1,100en
Chef's pasta, trofie con salsa genovese 1,700enAppetizers
Foie-Gras flavoured with Japanese Miso 1,600en
Today's Carpaccio 1,500en
Mix of Prosciutto and italian salami 1,800en
Green salad 1,000en
Homemade picked vesitables 600en
Grilled vesitable salad 900en
Salad with tomato and water buffalo mozzarella 1,400en
Okayama beef in salt 1,500enPasta and Risotto
Spaghetti with clam 1,600en
Penne with hot tomato sauce 1,300en
Spaghetti with garlic, oil and chilli 1,300en
Meat Sauce 1,600en
Classic style of vesitable and bread soup 1,000en
Today's risotto 1,600en
Seafood soup 0en
Today's fish plate 0en
Homemade sausage cooked with tomato sauce 2,300en
Born-in grilled pork loin 2,700en
Bite-sized roasted beef garnished with rockets and 2,300en
Stewed tripe cooked with tomato sauce 1,800en
Chef : Takahiro Takasu
I trained at Minamiaoyama Antonio and Il Buttero, those are the forerunners of Italian food in Japan. In 2000, I moved to Italy where I worked in many restaurants in Firenze and its suburbs, such as at CIBRERO, famous for the local cuisine of Firenze and the town of Fiezore. In 2004 I returned to Japan and started working in Magari.I became acquainted with Mayumi while we were in Firenze and learned that we both had the same dream of opening this restaurant.
I will be very happy if you enjoy the cuisine that I learned in Tuscany.
2006 : Magari
2005 : Komazawa La Strada,Japan
1995-1997 : Al Avis,Japan
1988-1992 : Minamiaoyama Antonio,Japan
Madam : Mayumi Wataya
I studied studying wine at Academie du Vin in Aoyama (Tokyo) beginning in 1998 and acquired the license of wine expert from Japan Sommelier Association in 2000.
After I resigned from the banking business I stayed at my favorite winery in Tuscany,Italy for six months.Along with their harvesting methods I also learned the brewing process for wine. In Firenze (Florence) I studied Tuscan home cooking and
selection of appropriate wine to complement the meal.
My wish is that you can also enjoy the Tuscan cuisine with wine in our Trattoria Magari.