nerisa

Who Should Book Nerisa — and When

If you are looking for a quiet, unhurried weeknight dinner in Tokyo where the cooking is more considered than the price tag suggests, Nerisa is worth your attention. This is a Michelin Plate-recognised Piemontese Italian in Shinagawa's Nishi-Koyama neighbourhood — not a destination restaurant in the conventional sense, but exactly the kind of place a Tokyo regular returns to when they want something personal and precise without the ceremony of a ¥¥¥¥ booking. It suits solo diners, couples, and anyone already familiar with the food of northern Italy who wants to see how that cuisine translates through Japanese produce.

The Case for Nerisa

Nerisa has held a Michelin Plate in both 2024 and 2025 , a signal of consistent, honest cooking rather than theatrical ambition. The kitchen's focus is Piedmont: veal tonnato, hand-rolled tajarin pasta, and agnolotti are the anchors of the menu. What makes Nerisa worth a second visit, if you have already been once, is how the chef approaches that faithfulness. The recipes follow Piemontese tradition closely, but local Japanese ingredients appear throughout, which means the dishes taste grounded rather than imported. This is not fusion cooking. It is regional Italian cooking that has been thoughtfully re-sourced.

The atmosphere here is low-key. Nishi-Koyama is a residential pocket of Shinagawa, far from the tourist circuits of Ginza or Shinjuku, and Nerisa reflects that neighbourhood energy: calm, local, unpretentious. The room operates without the ambient noise spike that accompanies most popular Tokyo restaurants after 8 PM. If you have been to Nerisa for the first time and found the setting quieter than expected for a Michelin-recognised address, that is not an oversight , it is the point. This is a room designed for conversation over plates, not performance dining.

For a returning diner, the practical question is what to order beyond the first visit's obvious choices. The Michelin guide's own language points toward the pasta , tajarin and agnolotti are Piedmont's two most distinct contributions to Italian cuisine, and both are made by hand here. Tajarin, the region's thin egg yolk pasta, is the kind of dish that reads simple on a menu and takes years to execute well. If those were the dishes that worked for you last time, they are worth ordering again. The chef's stated philosophy is precision through simplicity, which means the same dishes done consistently rather than a revolving seasonal showcase.

At the ¥¥ price tier, Nerisa sits in a different category entirely from the heavy hitters of Tokyo's Italian scene. Aroma Fresca and PRISMA operate at a higher price point with broader tasting-menu formats. Gucci Osteria da Massimo Bottura Tokyo is a full-scale production with international name recognition. Principio and AlCeppo offer their own takes on Italian in Tokyo at comparable or higher price points. Nerisa's argument is narrower and more specific: if Piemontese cooking is the cuisine you want, and you want it done with regional fidelity using Japanese ingredients, this is the address in Tokyo that makes that case at an accessible price.

The Google rating sits at 4.4 across 44 reviews , a modest sample size, but the score is consistent with a venue that earns loyalty from regulars rather than one chasing volume. That also tells you something about the booking situation: this is not a room that is difficult to access, and it is not trading on hype.

For context on how this fits into Tokyo's broader dining picture, see our full Tokyo restaurants guide. If you are planning a wider Japan trip, comparable commitment to regional Italian can be found at cenci in Kyoto, while HAJIME in Osaka, Gion Sasaki in Kyoto, and akordu in Nara each represent the ambition of their respective cities in different cuisines. Goh in Fukuoka, 1000 in Yokohama, and 6 in Okinawa round out the regional picture if you are moving beyond Tokyo. For Italian specifically, 8 1/2 Otto e Mezzo Bombana in Hong Kong is the regional benchmark at the leading of the market. See also our Tokyo hotels guide, Tokyo bars guide, Tokyo wineries guide, and Tokyo experiences guide to plan around a dinner here.

Booking and Practical Details

Booking difficulty is easy. Given the residential location in Nishi-Koyama and the relatively small profile of the venue, you are unlikely to face the weeks-in-advance waits that affect busier Tokyo addresses. A few days' notice should be sufficient for most dates. The address is 6 Chome-7-6 Takushiti Heights Nishi-Koyama 1F, Koyama, Shinagawa City , accessible from Nishi-Koyama Station on the Tokyu Oimachi Line.

Practical Comparison

Frequently Asked Questions

• How far ahead should I book Nerisa? A few days to a week in advance is generally enough. Nerisa holds a Michelin Plate rather than a star, operates at the ¥¥ price tier, and sits in a quiet Shinagawa neighbourhood rather than a high-demand dining district. It is not competing for the same reservation pressure as starred Tokyo addresses. If you have a specific date in mind, book it to be safe, but last-minute availability is realistic here more often than not.
• Is Nerisa good for solo dining? Yes, and it is a better solo option than most of the Italian alternatives in Tokyo at a higher price point. The calm, residential atmosphere at Nishi-Koyama suits solo diners who want to eat well without navigating the social pressure of a louder, more crowded room. At ¥¥, the spend is manageable for a solo meal, and the focused Piemontese menu , pasta, veal, ingredient-led plates , works just as well ordered for one as for two.
• What should I wear to Nerisa? Smart casual is the right call. The ¥¥ price tier and the neighbourhood setting mean Nerisa does not demand the formality of a starred Tokyo restaurant. You do not need a jacket, but the Michelin Plate recognition and the considered cooking mean you are likely to feel more comfortable slightly dressed than in full casual. Think the same register you would use for a good Italian dinner at home , neat, relaxed, not business attire.