Baia Italian Bar

Tucked into an alleyway in Nihonbashi Kakigarachō, Baia Italian Bar draws a steady lunch crowd with its lineup of pasta made with fresh noodles—pasta fresca—supplied by renowned noodle maker Asakusa Kaikarō. The medium-thick strands have a satisfying, springy bite that anchors rich sauces effortlessly, whether in a light peperoncino tossed with tender boiled baby sardines and Chinese cabbage, a fragrant porcini cream loaded with bacon and three varieties of mushrooms, or a rich house-made bolognese. Each bowl comes with house-baked bread or focaccia, letting diners mop up every last drop.

Alongside the pasta, lunch features another staple: a strictly limited bread gratin. Slices of sandwich loaf are filled with white sauce, sliced onions, bell peppers, and choices like smoked salmon or tuna, topped generously with cheese, and baked in the oven until bubbling and crisp around the edges. Served with a crisp side salad, it makes for a thoroughly comforting meal whenever a substantial lunch is in order.

Evening Small Plates and Meat Dishes Paired with Wine

As night falls, a chalkboard menu takes over with an assortment of small plates and main courses crafted to accompany wine. Dishes range from refreshing starters, such as lemon-marinated striped jack paired with a smoked mackerel paste sauce, to fried Brussels sprouts and a bubbling spicy cod roe ajillo. The selection of hearty meats is equally enticing, spotlighting slowly roasted duck breast, bone-in roast lamb, and tender Wagyu beef tripe simmered in tomato sauce and baked under a mantle of melted cheese.

With counter seating alongside comfortable tables, the dining room carries an easygoing warmth well-suited to a solo lunch or an unhurried dinner shared with friends over wine. Evening tables fill up quickly, making advance reservations a sensible plan when heading in for chewy fresh pasta and oven-baked comfort.