Rozzo Sicilia

At the Shirokane trattoria Rozzo Sicilia, chef Nakamura Yoshimichi and host Abe Tsutomu are united in their passion for creating genuine Sicilian dishes and a luxurious but vibrant atmosphere — perfect for a lively night out on the town. Seafood and seasonal ingredients are sourced from all over Japan but cooked in a distinctive Sicilian style. Chef Nakamura creates honest, rustic fare inspired by a 3-year stint in Sicily, ranging from regional starters like panelle (fried chickpea fritters) and caponata (roasted eggplant salad) to more mainstream pasta and meat dishes. The most popular choices are those that expertly straddle the line, like the breaded mackerel and squid impanato. Out on the floor, maitre d’ Abe plays the perfect host, serving dishes and recommending drinks, all the while maintaining an easy banter at each table. Most of the wine at Rozzo Sicilia comes from Sicily, but guests also rave about the homemade fruit wine, with a selection of four varieties available every season. Michelin Guide: 2022 - Bib Gourmand