"This was one of the cafes I'd been wanting to visit for a long time. The owner runs the place solo, so it's best to visit with plenty of time. Photography is prohibited inside, so I couldn't take pictures of the menu or anything else. ◆Caffe Latte ¥530 The latte was made right in front of me after I ordered, so I enjoyed watching the process. The cafe was decorated with stylish posters, so I spent a few minutes admiring them while I waited. The latte had a perfect balance of bitterness and milk, and it was delicious. There's a Starbucks next door, so I think the prices are a bit bold, but the quality is definitely worth it. I also saw a limited-time banana mocha that looked tempting, so I'll have to come back and try it if I get the chance. I also forgot to buy a dorayaki, so I'll have to get one next time! (^^)"

"A real disappointment after a long time. I hope this review helps anyone visiting for the first time. The wine and food were delicious. However, the service was incredibly slow (we ordered almost everything at the start). The appetizers came out relatively quickly. We ordered the liver pâté thinking it would come out soon, but it took an hour. The main course took another two hours. We ordered bread as an additional order (to eat with the pâté and main course). The food never came, and only the small bread arrived at our table. Of course, the bread was cold, and we were so hungry that we had to reluctantly eat just the bread. This place seems to be a restaurant that serves wine with bread. The portions were also small, so I wanted to order more, and there was a wide variety of wines, so I wanted to try different ones with the food. I wanted to order pasta, but I didn't know how long I would have to wait, so I gave up on ordering anything else. Incidentally, the restaurant was practically empty, with only one other table occupied and two or three people at the counter. If you went on a date, you would be disappointed and probably get rejected. Also, it's best not to go when you're hungry. There are many restaurants with one chef that are much busier, but I've never seen a restaurant where the food takes this long. *Note: The chef is not the only one working, there are two other service staff members. And most importantly, they treat regulars well, so first-timers should really avoid this place. It has a unique atmosphere. You will definitely be disappointed. Everything I've written here is true, and I'm actually being conservative with my words."

"I had been wanting to visit this restaurant, PRIMO PASSO, ever since I learned about it. It's a place that serves a course menu with a whopping five out of twelve dishes being pasta, a true pasta feast! The concept is so bold, and I thought it would take a lot of skill and confidence to pull it off... So, I finally got to visit. Man, it was delicious. I was expecting a hearty Italian experience, but there were also several dishes with Japanese-style arrangements, making for a composition that kept me from getting bored even with the continuous pasta courses. It was an "aha" moment. My pasta cravings were fully satisfied. Here's what I had in the course: * **Corn (Golden Rush) Soup with Watermelon Ice Cream** The watermelon ice cream in the chilled soup! It was a perfect match. The fruity sweetness of the watermelon and the different sweetness of the corn, which tasted like candy, intertwined to create a deep, complex sweetness. It was a surprise from the very first dish. * **Fried Pizza with Three Cheeses (Ricotta, Scamorza, Parmesan) and Prosciutto** The cheese inside was mellow and rich. The cheese was somewhat hidden by the prosciutto, but the pizza dough was also delicious. It was the unsung hero. The prosciutto was thinly sliced, making it more subtle than it looked. It was a good supporting role, adding a nice accent. * **Cold Capellini with Salmon Roe** The first pasta dish was Japanese-style. It was a refreshing take on what could have been a rich and heavy pasta with salmon roe. The clam and kombu broth was incredibly refreshing and flavorful. It was a strange feeling, like it was Japanese but not fully committed to being Japanese. The refreshing yuzu was also great. * **Grilled Hairtail with Mozzarella** The buffalo mozzarella was submerged in broth, and grilled hairtail was placed on top. The broth was made with prosciutto, hairtail bones, and onions. This broth was a personal hit for me. It was mild, smooth, and delicious! This is what broth made with prosciutto tastes like. I was amazed. The hairtail was cooked perfectly, and the mozzarella and broth went well together. * **Trofie with Genovese Sauce, Mussels** The trofie, an interesting short pasta, was topped with Genovese sauce, mussels, and edamame. The short pasta was springy, and the Genovese sauce, mussels, and edamame combined to create a flavor that intensified with each bite. The saltiness of the edamame also added a subtle deliciousness. * **Tagliatelle with Bolognese** The meat was beef, pork, and duck (!). There was also shishito pepper on top. The noodles were cooked perfectly. The combination of multiple meats added depth to the flavor compared to a bolognese made with only beef. The duck aroma and the sweetness of the shishito pepper went well together. It was a surefire combination, and it was delicious. * **Linguine with Ayu** The ayu, Japanese sweetfish, was paired with Japanese bunching onion, cucumber, and a dressing of watercress and lemon zest. It was a very unique flavor. Gentle... yet powerful! It was a complex deliciousness. The gentle Japanese flavor was punctuated by anchovies, and the lemon zest added depth to the flavor. * **Prosciutto Melon with Mint Sorbet** This was like a palate cleanser granita. It was luxurious. The addition of sorbet to the prosciutto melon increased the dessert-like quality by 1.5 times. The texture was great. It was an evolved version of prosciutto melon. The harmony of sweetness, saltiness, and coolness was irresistible. * **Tokachi Herb Beef Sirloin** Tokachi beef, served with vinegar-marinated new lotus root and fried new onion. I was surprised to see a Japanese-style dish when I thought this would be the main course. It was the deliciousness of melt-in-your-mouth beef. The balance of marbling and lean meat was perfect. It melted in your mouth, but the flavor intensified with each bite. The fried new onion was soaked in broth, making it sweet and delicious. The lotus root was refreshing and served as a palate cleanser. * **Tajarin with Red Shrimp** The final pasta dish. It was a pasta with a rich shrimp flavor. It was served on a bridge. It had a strange texture, like eating ramen. The balance of sourness and saltiness was irresistible. * **Dessert** Pineapple and yogurt sauce, perilla ice cream, peach, and roasted green tea mousse. The peach and roasted green tea mousse were refreshing and light. The perilla ice cream had a smooth texture and was incredibly delicious. * **Petit Four** Freshly baked cream puffs and coffee. The sweetness of the cream was light and refreshing, and it didn't overshadow the aftertaste of the meal. If the dessert is too sweet, it can make the whole experience feel like dessert. I personally like this ending. Besides all of this, the homemade brioche-style bread was incredibly delicious. It's been a while since I was so impressed by bread. I had seconds. With a total of 12 dishes, it was a satisfyingly large volume, but everything was so delicious that I couldn't stop eating. The quality of each dish was high, and I had a wonderful time. If you're a pasta lover, you're sure to be satisfied."