Celebrating its third anniversary this month, Oinos Noge is a hive of regulars and new customers alike, often those bar hopping around the district. Customers are always greeted by the familiar logo and friendly staff before diving into a variety of creative Italian dishes and the signature sumibiyaki (charcoal-grilled) dishes.
I started my dinner with the fresh catch of the day, yellowfin tuna carpaccio (¥880). True to the “sea to table” philosophy, I enjoyed the freshness of the tuna alongside a glass of white wine (¥580~). The Caesar salad (¥1180) was nicely coated in a creamy dressing, topped with smoked bacon, soft-boiled egg and plenty of cheese. The New Zealand charcoal-grilled lamb chops (¥900/piece) were simply seasoned with salt and pepper, cooked crispy outside and soft and juicy inside.
Beyond with the main menu, don’t forget to check out the enticing seasonal menu. The cheese risotto with sakura shrimp and fava beans (¥1500) may coax you to order a glass of red wine (¥580~). If you have room for dessert, I highly recommended trying their Italian gelato (¥580), which is carefully made by a chef who mastered the authentic style in Firenze.
According to owner/master chef, Tomi Matsuyama, they are opening their third shop near Shin-Yokohama Station in August 2018. The new place will be a trattoria with about 60 seats, serving casual Italian dishes. From Ishikawacho to Noge to Shin-Yokohama, Oinos’s gourmet offerings continue to delight the city’s foodies.