naturagri

Tucked into a side street in Mukojima, the Italian restaurant naturagri centers its kitchen around an eye-catching charcoal grill. Over the glowing embers of binchotan charcoal, cuts like Wagyu ichibo (rump cap), Shiho Mochi pork from Ibaraki Prefecture, and fresh farm-sourced vegetables are carefully roasted to lock in their inherent flavors beneath an aromatic, lightly charred crust. Savoring the intense depth coaxed out of the meats alongside juicy seasonal produce, complemented by thoughtful sauces and garnishes, forms the heart of the dining experience.

Just as memorable as the grilled fare is the pasta, prized for the pleasantly chewy texture unique to freshly made noodles. From hand-rolled linguine to a rich truffle carbonara, each dish features noodles tossed in carefully reduced sauces that deliver a thoroughly satisfying bite. The meal opens with appetizers that naturally invite a glass of wine, including sea lettuce zeppoline, tender stewed Wagyu tripe in tomato sauce, and colorful assorted antipasto plates.

The cellar is well-stocked with a curated selection of natural wines, which the chef—who also serves as the sommelier—pairs thoughtfully to complement each course. Inside, the dining room offers counter seats with a close-up view of the kitchen alongside relaxed table seating, creating a calm atmosphere in which to savor the interplay between the food and wine. The restaurant operates for dinner only on weekdays, with lunch service added on Saturdays and Sundays; booking a table in advance is recommended.