Firmamento

⭐⭐⭐⭐

🇮🇹 Italian / 📍 Ningyocho

📓 Visits: 2 (2026, 2025)

35-year-old chef Yuya Osako worked for five years at Icaro Miyamoto in Nakameguro, one of the best and longest-established restaurants for classic Italian food in Tokyo.  After that he worked for two years at 3-Star Ryugin and then four as sous chef at (the not so great) Gucci Osteria.  In 2025 he teamed up with Katsuya Kuwahara who was previously sommelier at Faro (review here) and opened this restaurant.  The restaurant serves a single omakase menu at dinner only, currently priced at JPY 25,000 + 10% service.

📅 Visit June 2026

The meal begins again with aori ika on panisse.  Next up junsai, red pepper flan, togarashi and uni.  Would have been better with an alum-free uni but it's an original take on junsai and it works.  Next a zucchini flower packed with fresh kegani, bathing in a butter sauce you want to bathe in yourself.  9.5/10, 10 if they had picked the crab (doesn't happen in Japan).  Next ayu, first sumiyaki and then matsukasa-yaki.  The ayu is moist and has so much flavour from the additional fennel it doesn't need the sauce, but that's too good to waste too and I gobble it all separately.  9/10.  Next a chicken broth with an edamame tortellini. The pasta is a little thick but the tortellini is a flavour bomb.  The broth is next level.  They use an "akabira hi-odori" chicken.  The Japanese customers swoon but I confess I have no idea.  It's what you want every bowl of ramen you eat to taste like.  It has so many layers of flavour you don't want it to end.  Broth 11/10.  Overall 9.8/10.  Next the same unagi dish as before.  The skin is almost like glass and there's a decent amount of fat.  If there's anywhere else serving this dish in Tokyo it won't be as good as this.  10/10.  Pasta has quite a lot of butter, which some won't like but I love.  The pasta is enriched with egg, the hamo is delicious, even the Australian truffle is good.  The bowl is hot.  There's nothing to fault so it must be a ten again.  Suppon ragu pappardelle is quite rich and there's maybe a bit too much butter this time.  Risotto has a generous portion of awabi.  A kimo sauce is hidden underneath.  The awabi is finished in butter.  The dish is heavier in butter than the hamo and even heavier than the suppon.  The fish course is shiro amadai, again matsukasa-yaki and sumiyaki.  It's a thick piece of fish, about three times as big as in a recent meal elsewhere and about six times better.  The meat course is duck and the best part is the skin, where it has been finished on the grill.  But as I suspect, it's first sous vide so the flesh has a vapid taste.  The corn is finished with yet more butter.  The intense orange sauce is delicious.  Two desserts follow.  Delaware is a bit heavy-handed with the amaretto.  Almond pudding is served warm with white peach flavoured with Marsala.  10?

🕕 Dinner 25,000
🛎️ Service charge: 10%
💧 Water charge: ∅

Panelle: aori ika, chickpeas
Sformato: Rishiri kita-murasaki uni, bell pepper, junsai
Mugnaia: zucchini flower, kegani
Ayu: ayu, fennel
Brodo: Akabira hi-odori, broad bean
Anguilla: eel
Tajarin: hamo, black truffle
Pappardelle: suppon, herbs
Risotto: red abalone
Orata: shiro amadai, Manganji togarashi
Carne: shinkei kamo, young corn
Uva: Delaware, yoghurt
Mandorla: almond, peach

💴 Damage: 32,120 (25k + drinks @4200 + 10%)
⏱️ Time taken: 2h20m

📅 Visit December 2025

The menu has a similar format but only the unagi dish is identical and the aori ika differs just by seasoning.  Compared with June, I felt the unagi was a bit heavy on the oregano.  On this visit it's suppon ragu risotto whereas in June it's awabi risotto and suppon ragu pappardelle.  The progression of three butter-rich dishes is a bit much in June but here the ragu is flavoured with saffron, which is more original and more aromatic.  Matsuba and carrot pasta doesn't quite come together and the components are better eaten separately.  The beef is better than the duck in June: not much of a crust but not much of a grey exterior; perfectly soft, slightly gamey and very little fat.  Warm pickled cabbage and red wine and balsamic jus really matches.  As in June, the final dessert is warm, another reflection of the chef's experience at Ryugin.  Took fewer notes on this visit.  Some improvements on my next but super impressed for my first time.

🕕 Dinner 22,000
🛎️ Service charge: 10%
💧 Water charge: ∅

Panelle: aori ika, chickpeas
Sformato: tsubugai, fennel
Fritto: shirako, stracchino, suji-aonori
Brodo: guinea fowl
Anguilla: eel
Tajarin: Matsuba
Ravioli: Seiko gani
Risotto: suppon, saffron
Brace: shiro amadai, fruit tomato
Carne: aged Tokachi female shorthorn
Sorbetto: Le Lectier, yoghurt
Marrone: chestnut, coconut, passion fruit

💴 Damage: 30,250 (22k + drinks @5500 + 10%)
⏱️ Time taken: 1h50m

Chef Osako doesn't speak English and is clearly more comfortable working quietly and assuredly in the kitchen.  Kuwahara-san will introduce dishes separately in English and you'll be provided with a bilingual menu.

There's so much originality here but most importantly, so much flavour.  Every dish is hot, unlike at Maerge, where dishes are cold, and there are no filler courses.  Sourcing and quality of ingredients is superb.  Most ingredients are sourced domestically, but there are sensible exceptions, like using proper Carnoli rice for the risotto.  An original foccacia is made from yeast made from sudachi.  It's a bit fragrant for me, but it's another unique take.

I didn't expect much from Firmanento and didn't think it would be worth 25K.  But for this amount of food of this quality for dinner in Tokyo it's cheap.  It should really be more like 40K.  I also expected it to be another drawn out meal but the chef works quickly (visit #1 is quicker as I'm the only diner).

Chef Osako is already a master of the grill.  As for the problems I mentioned, I'm positive he can refine things in the years ahead.  Firmamento is one of the best new openings in the last 12 months in Tokyo and writing this review excites me for my next visit.  The Michelin Guide 2027 will be announced on February 16th 2027.  It will be a travesty this restaurant doesn't debut with a Star and if it doesn't get a second in a few years time then something will have gone wrong.

📌 https://tabelog.com/tokyo/A1302/A130204/13313569/

❓ My Rating: ⭐⭐⭐⭐ 4.4

📱 Booking: 🟩 An easy booking via Omakase.  English menu, English spoken.

📍 Location: 

3F Reiforia Ningyocho, 2-7-13 Nihombashi Ningyocho.  1 min from Ningycho Station exit A3.
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