filo

Just a minute's walk from Takanawadai Station A2 exit.
It's a cozy, hidden Italian restaurant nestled in a residential area away from the hustle and bustle.
You can enjoy authentic Italian cuisine in a casual setting.

Dogs are welcome on the terrace! Our terrace seating, boasting a sense of openness and comfort, is a special space where the warm atmosphere of the interior harmonizes with the refreshing outdoor air.
You can enjoy your meal leisurely while feeling the gentle breeze.
Furthermore, as it is located in a quiet residential area, you can forget the city's noise and spend a peaceful time with your beloved dog.

Upon being seated, the staff will provide water service for your dog.

On your table, you'll find "Grissini," a long, thin bread originating from Italy.
Characterized by its crispy, light texture like a cracker, it's a beloved accompaniment to meals in Italy.
Please enjoy the authentic taste of Italy while you wait for your dishes to arrive.

At Filo, an Okinawan female chef showcases her skills, offering dishes that combine seasonal ingredients and Okinawa's rich produce.
By maximizing the natural flavors of the ingredients and fusing them with Italian cooking methods, we deliver unique dishes that cannot be tasted anywhere else.

New Onion Panna Cotta," a dish that has captivated many customers and is praised as "unforgettable once tasted."
The moment it touches your palate, the gentle sweetness of the new onion subtly spreads, with no hint of the onion's characteristic pungency.
And the smooth, melting texture unique to panna cotta truly creates a moment of bliss.

The popular "Asparagus and Egg Baked in Oven" features fresh, seasonal asparagus.
By slowly baking it in the oven, the asparagus becomes sweeter, and the egg on top is cooked to a perfectly runny soft-boiled consistency.
With each bite, the sweetness and freshness of the asparagus spread, and the harmony created by the melting yolk intertwining with it is truly exquisite.
It's a proud dish that allows you to fully enjoy the original flavors of the ingredients.
Be sure to break the yolk and mix it with the asparagus to savor the blissful taste.

A dish that perfectly embodies Filo's proud concept of "fusion of Okinawan ingredients and Italian cooking methods" is the "Mimiga and Scamorza Cheese Baked in Oven."
The mimiga, slowly baked in the oven, is infused with deep flavor while retaining its unique crunchy texture.
Melted scamorza cheese then intertwines with it, creating an exquisite harmony between the mimiga's texture and the cheese's creaminess.
Furthermore, the moderate acidity and umami of tomatoes are added, enhancing the natural flavors of each ingredient and spreading a complex and profound taste with every bite.
This is a creative masterpiece unique to Filo, not found anywhere else.

Among Filo's menu items, the pasta is truly a signature dish, ordered by almost all customers.
We always offer a variety of pastas, such as Cacio e Pepe and chewy linguine, with chef-selected combinations to ensure each sauce shines brightest.
The harmony of ingredients that evoke the breath of the season and the chef's overflowing creativity in the sauces is truly moving.
You can experience a unique pasta experience that stimulates all five senses, available only here.

The overwhelmingly popular main dish at Filo is the "Kanzaki Beef Charcoal Grill."
Kanzaki Beef is characterized by its rich red meat, packed with umami, and surprisingly light fat that melts in your mouth.
This exquisite meat is carefully grilled over charcoal with skilled techniques.
The far-infrared effect from the charcoal ensures the meat's surface is fragrant and crispy, while the inside remains moist and juicy, achieving the perfect state.
The rich aroma of Kanzaki Beef is enhanced by the unique smoky aroma of charcoal, stimulating the appetite.
You can savor the overflowing juices and umami with every bite, to your heart's content.

For a main dish, we highly recommend the "Anago (Conger Eel) ~ with Stracciatella and Fresh Tomato Sauce ~."
The anago, carefully grilled over charcoal, is surprisingly plump and tender, with concentrated umami spreading throughout your mouth.
Accompanying the anago is the meltingly soft stracciatella cheese.
This cheese, made by shredding mozzarella and mixing it with fresh cream, has a mellow richness that further enhances the delicate flavor of the anago.
And a special sauce, generously made with fresh herbs and vegetables, brings together the overall flavor with a refreshing touch.
The fresh acidity and sweetness of the tomatoes garnishing the anago beautifully harmonize with the anago's umami and the stracciatella's creaminess, creating a unique harmony not found elsewhere.
It's an exquisite dish where you can enjoy changing textures and meticulously calculated layers of flavor with every bite.

Concluding the meal at Filo are the various homemade desserts crafted by the chef.
Their widely acclaimed appeal goes beyond mere sweetness.
Even classic Italian dolci like Tiramisu and Affogato become unique Filo masterpieces, brought to life by the chef's touch.
Each dessert, carefully handmade, offers a warmth not found in mass-produced items and a delicate flavor that maximizes the natural taste of the ingredients, spreading throughout your mouth.
In particular, the tiramisu, like a beautifully sparkling jewel, is a must-see.
The plating, meticulously crafted down to the smallest detail, is truly a work of art, just like the dishes.
It's truly a blissful moment that elevates post-meal satisfaction to its peak.

At Filo, we have a special commitment to wine to further enhance the deliciousness of our dishes.
Our carefully selected and extensive wine list is meticulously curated to ensure perfect pairings with the chef's creative cuisine.
A glass thoughtfully chosen to complement your meal will elevate your gourmet experience at Filo even further.