Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
RISTORANTE MASSA
(リストランテ・マッサ)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Food
Gentle Italian Cuisine that uses plenty of Japanese ingredients
Space
Spend a special time in a warm space that makes you feel at peace.
Food
The carefully selected pasta made by hand every day is a must-try.
Chef
Mr. Yohei Yoshida - 2nd generation chef who inherits his passion
Set menu
旬の食材を使ったランチコース Pranzo A4dishes
国内外の旬の食材をふんだんに使用した。 吉田シェフの身体に優しいイタリアンを是非ご堪能下さい。
- Accountable time
- 11:30～15:00
旬の食材を使用したディナーコース Cena A6dishes
国内外の旬の食材や能登の自然栽培野菜をふんだんに使用した身体に優しいコースとなっております。
- The number of people
- 2～4名
- Accountable time
- 18:00～22:00
MASSAでオープン当初よりストックしてきた厳選ワインを含むその日のお勧めワインからお好みの一杯をお選びいただくワインを楽しむためのショートコースです。またMASSAと言えば先代神戸シェフから続く自家製手打ちパスタですが、お選び頂いたワインに合わせてシェフがお好みを伺い特別パスタをお作りいたします。 ※ペアリングコースとのセットの為、ノンアルコールのご対応は出来ませんのでご了承ください。
Review
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Review 344casesFollower 63PeoplePick-up reviews selected by restaurants.
私は基本的に料理はワインと一緒に楽しむタイプ。 最初のスプマンテから始まり、ホタルイカのトマトソースパスタにはトスカーナのサンジョベーゼよりはバルベラの方が合うという店員さんのお勧めによりバルベラを選ぶ。更にロゼでも合うワインがあるというのでかみさんの方はそちらを持ってきてもらい飲み比べ。確かにこちらもホタルイカの苦味によく合う。 メインは仔羊だったのでお勧めの赤を（結局何を持ってきて貰ったの...Find out more
2021/03 Visitation
1times
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Review 496casesFollower 2,236PeoplePick-up reviews
It's been a while since I last saw M...
A variety of delicate dishes prepared by Chef Yoshida, who took over from the previous Iron Chef Kobe Chef, paired with excellent wines selected by Mr...Find out more
2024/03 Visitation
2times
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Review 5,368casesFollower 7,062Peopleチームマッサ 始動
創業の時から通い続けているこちら。 神戸シェフの急逝と、それに続く、コロナ禍 にもかかわらず、マダムと洋平シェフの驚くべき 頑張りで、すっかり新生「マッサ」として...Find out more
2024/05 Visitation
23times
Restaurant information
Details
| Restaurant name |
RISTORANTE MASSA（RISTORANTE MASSA）
|
|---|---|
| Categories | Italian、Pasta |
| Phone number (for reservation and inquiry) |
050-5869-7585 |
| Reservation Availability |
Reservations available
アレルギー等ございます場合はご予約時にお伝えいただけると、当日のお料理等スムーズにご用意できます。 |
| Address |
東京都渋谷区恵比寿1-23-22 小林鉄工ビル 1F |
| Transportation |
5-10 minutes walk from the east exit of Ebisu Station on the JR Yamanote Line 10-15 minutes walk from Ebisu Station on the Hibiya Subway Line 432 meters from Ebisu. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥4,000～￥4,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥8,000～￥9,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料 ランチ5％ ディナー10％ |
Seats/facilities
| Number of seats |
24 Seats |
|---|---|
| Maximum party size | 28people（Seating）、60people（Standing） |
| Private dining rooms |
not allowed We have partitions available. Please inquire when making your reservation. |
| Private use |
OK Up to 20 people、For 20-50 people、Over 50 people |
| Non-smoking/smoking |
No smoking at all tables Ashtrays are available on the premises. |
| Parking lot |
not allowed Please use nearby coin parking. |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,With power supply,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,Vegetarian menu |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,BYOB,Sommelier,Take-out |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Baby strollers accepted |
| Dress code |
smart casual |
| Website | |
| The opening day |
2000.2.29 |
| Phone Number |
03-5793-3175 |
| Remarks |
It has been 23 years since we opened in Ebisu, and we have received the patronage of many customers. We would like to continue to operate an Italian Cuisine Restaurants offers delicious food that is good for the body and that is homely and comfortable for everyone. |
閉じる
Food Gentle Italian Cuisine that uses plenty of Japanese ingredients
We use naturally grown, pesticide-free vegetables. The chef himself travels to the production areas and purchases seasonal vegetables from each farmer. The beef used is shorthorn beef raised at Fukin Farm in Iwate Prefecture, which is said to be similar to Chiana beef from Tuscany, Italy. He is very particular about seafood, such as going to Toyosu Market to purchase it.
SpaceSpend a special time in a warm space that makes you feel at peace.
The interior, which gives you a sense of the warmth of wood and makes you feel relaxed, is perfect for a variety of occasions, from everyday use to special adult dates. The seats are widely spaced, allowing you to enjoy your meal in a relaxed manner. Additionally, seasonal installations add color to the sophisticated interior. Please spend special time with your loved ones while enjoying the interior that changes with the seasons.
Food The carefully selected pasta made by hand every day is a must-try.
Speaking of Ristorante Massa, we are talking about the special pasta that has been passed down from the previous generation. Made with 100% dual wheat, this product is made in Toyama Prefecture at a historic noodle factory that is said to be Japan's oldest pasta noodle machine.
ChefMr. Yohei Yoshida - 2nd generation chef who inherits his passion
Born in Ibaraki Prefecture in 1982. After graduating from high school, he became an opening staff member at "Ristorante Massa" and trained under his predecessor, Katsuhiko Kobe, for 6 years. At the age of 24, he moved to Piedmont, Italy and trained at a local Restaurants. After returning to Japan, he received a passionate love call from Mr. Kobe, returned to his current restaurant in 2015, and became the chef in 2019. Mr. Yoshida has won new fans by serving dishes that incorporate the techniques passed down from his predecessors with a touch of delicacy that is unique to Mr. Yoshida.
A hidden Italian Cuisine restaurant away from the hustle and bustle. Please enjoy our courses using seasonal ingredients.
Since opening in 2000, our restaurant has continued to be loved by people as one of Ebisu's leading Italian Cuisine. There you will find a sophisticated and peaceful space where you can forget the hus
...tle and bustle of the city. The dishes use plenty of Japanese ingredients. He is particular about using naturally grown vegetables and visiting local farms to select suppliers. Chef Yohei Yoshida has inherited the delicacy of his predecessor, Iron Chef Katsuhiko Kobe, and you can enjoy this dish with a wine that even connoisseurs will appreciate.