Tabelog ratingThe chef at Lito is also a sommelier, and he helped open Naz, the fermentation-focused restaurant in Karuizawa. In Nagoya he cooks a seasonal Italian tasting menu in which almost every plate carries something fermented in house, such as fermented blueberry, lacto-fermented tomato or fermented lemon foam. Reviewers single out the non-alcoholic pairing, eight house-made fermented drinks, as something they have not found anywhere else. The restaurant won Tabelog Award 2026 Bronze and was named to the Tabelog Italian EAST 100 in 2025.
The dish most reviews mention is the signature amaebi on chilled Shodoshima somen in fermented tomato sauce. Nearly as popular is the straw-smoked Aichi beef fillet with black garlic, which many diners call the most tender beef they have eaten. Guests also praise the fresh pasta rolled in front of the counter, a fizzy melon-soda dessert and a warm financier. Service draws near-universal praise, and staff often wait outside to guide guests in.
Complaints are minor. Repeat visitors note that the shrimp somen and the beef main rarely change. Isolated diners found a kue (grouper) fritter heavy or the seaweed too strong in an uni risotto, and one person had a bread refill forgotten. Another felt the course was a little monotonous, and one guest found the English explanations less detailed than hoped. Several reviewers call the bill steep once a pairing is added.
In 2025–2026, reviewers paid around ¥11,000–12,000 plus 10% service for the Season Lunch and ¥16,000 for the Special Lunch. The dinner course cost about ¥16,000 plus service. The wine pairing ran about ¥11,000 at lunch and ¥14,300 at dinner, and a bottle of San Pellegrino was ¥1,000. Expect roughly ¥10,000–15,000 for lunch and ¥20,000–30,000 for dinner. With wine pairing, totals reached about ¥36,000–40,000 per person.
As a destination meal it is good value. Most reviewers felt the craft, the hospitality and eight to ten courses justified the price. Lunch is the clear bargain. Adding a pairing is where the value dips slightly.
- Getting there: 4 minutes' walk from Hisaya-odori Station on the Sakura-dori Line. The entrance is hard to find, so take the stairs beside the Orange Dental sign up to the 2nd floor.
- Booking: reservation only, so you cannot walk in. Diners report booking about a month ahead, and solo diners are accepted. Groups of 5 or more and private hire (up to 20 people) are booked by phone on 052-291-4694. Changes to the date, time or party size incur cancellation fees.
- Timing: everyone starts together at 12:00 or 18:30, so arrive punctually.
- Menu: tasting menu only, and you can choose your pasta portion size. Allergies are accommodated, and staff speak English.
- Payment: credit cards accepted (Visa, Mastercard, JCB, Amex, Diners). Electronic money and QR code payments are not accepted. A 10% service charge is added.
- Seating: 15 seats (5 at the counter, 10 at tables), with no private rooms.
- Smoking: non-smoking.
- Parking: none.
