DINING YORUYA

Perched on the 2th floor of a Minamiaoyama building, DINING YORUYA pairs a relaxed, intimate ambiance with authentic Italian cooking and drinks. A central highlight of the kitchen is fresh linguine sourced from Awaji Island. The pasta repertoire includes red king crab and crab tomalley aglio e olio accented with squid ishiri—a traditional fermented fish sauce from Noto—alongside Sardinian bottarga peperoncino and a tomato cream sauce brightened with pesticide-free domestic lemon, each plate carefully composed around the character of its ingredients.

The à la carte selection is equally versatile, bridging wine-friendly appetizers and substantial main courses. Cold and warm small plates feature potato salad crowned with black truffle oeuf mayo, bruschetta topped with Noto-style pickled mackerel heshiko, and baked white fish in pastry. For mains, choices like Kawamata Shamo game fowl thigh confit with green chili herb salsa verde or New Zealand grass-fed beef skirt steak served with red wine and green pepper sauce provide hearty options for a lingering dinner.

With counter seating and private rooms, the dining room invites conversation with the staff to tailor selections of wine, beer, or spirits to the meal. Whether dropping by for a quiet drink over cheese and antipasti or settling in for a full multi-course spread, it accommodates whatever rhythm the evening demands.