SPIGOLA

A lunch built around spaghetti coated in brown butter and aged bottarga is one appealing option at SPIGOLA, an Italian restaurant in Roppongi. The dish is listed with a salad of Shirakami Sanchi watercress or minestrone, plus baguette. One diner who tried the bottarga pasta at lunch recalled enjoying the salad with its dressing jelly tucked beneath the leaves and cheese, and said the brown butter left a lasting impression. There are also reports of dolce and Japanese black tea after the meal, making this a lunch to linger over from the first course to the tea.

For something lighter, lunch options include the pasta of the day and Genovese. The pasta of the day comes with a choice of salad or minestrone, and a free larger portion is listed; Genovese is also available in a larger portion. The Genovese is described as using pasta made by Faella and a pesto that won top honours at the Pesto World Championship in Genoa. For a more substantial lunch, consider the Onuma beef sirloin steak served with homemade gnocchi.

The seasonal special pasta lunch course is available by reservation only, booked by the day before, and includes a seasonal appetizer, special pasta, dolce and Japanese black tea. Dinner brings dishes such as homemade tagliatelle Bolognese and Roman-style carbonara, as well as salami and cheese to accompany wine. It suits a meal-focused evening just as well as a relaxed glass of wine.

Terrace seating is available, and dogs are permitted.