Suolo日本橋

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Address
Japan, 〒103-0021 Tokyo, Chuo City, Nihonbashihongokuchō, 4-chōme−4−１６ ラクテンポ００１
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Contacts
Reservation
https://yoyaku.tabelog.com/yoyaku/smartphone/net_booking_form/index?rcd=13101047
Website
https://tabelog.com/tokyo/A1302/A130202/13101047/
Hours
TodayLast order: 22:00
Opens soon
18:00 – 23:00
MondayLast order: 22:00
18:00 – 23:00
TuesdayLast order: 22:00
18:00 – 23:00
WednesdayLast order: 22:00
18:00 – 23:00
ThursdayLast order: 22:00
18:00 – 23:00
FridayLast order: 22:00
18:00 – 23:00
Saturday
Closed
Sunday
Closed
Features
Reservations acceptedNon-smoking (smoking area at entrance)Credit cards acceptedFree Wi-FiLively wine bar with terrace, wood-fired oven centrepieceAfter-work dinner, date, wine evening¥500 cover charge for à la carte bookingsOutdoor terrace seating (8 seats)Italian / wood-fired pizza and wine barWood-fired Neapolitan pizza, Chiba-sourced meats and seafood
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Pizza (Stone Oven)
Pasta
Starters & Snacks
Salads
Fish Dishes
Meat Dishes
Pizza (Stone Oven)
Premium Margherita (Iron-plate Style)
The house signature margherita made with carefully selected ingredients, baked on an iron plate in the stone oven for a crisp base.
¥1,680
Futtsu Dried Nori and Shirasu Pizza
Pizza topped with dried seaweed from Futtsu (Chiba) and shirasu whitebait, a distinctive local-ingredient combination.
¥1,880
Margherita DOC
Classic Neapolitan-style margherita made to DOC specification with San Marzano tomatoes and buffalo mozzarella.
Futtsu Dried Shrimp and Shirasu Pizza
Pizza with dried shrimp and shirasu whitebait from the Futtsu coast of Tokyo Bay.
¥2,020
Choshi Sardine Pizza
Pizza topped with fresh sardines from Choshi, Chiba — a simple, punchy combination with the stone oven imparting deep char.
¥1,480
Italian 4-Cheese Quattro Formaggi
A rich white pizza with four Italian cheeses — no tomato, purely for cheese lovers.
¥1,680
Sakura Organic Shiitake and Prosciutto Pizza
Pizza with pesticide-free shiitake mushrooms from Sakura, Chiba, topped with Italian prosciutto.
¥1,580
Royal 3-Breed Pork Tongue Braised in White Wine, Cheese Pizza
Pizza topped with pork tongue from Royal 3-breed pigs, slowly braised in white wine, finished with melted cheese.
¥1,560
Pasta
Kimitsu Boar and Sakura Shiitake House Bolognese
Hand-crafted bolognese using wild boar from Kimitsu forest and organic shiitake from Sakura — a signature that showcases the chef's Chiba ingredient network.
¥1,820
Rigatoni Carbonara with House-smoked Pancetta
Rich, indulgent carbonara made with house-smoked pancetta and served in rigatoni tubes for maximum sauce retention.
¥1,520
Sakura Shiitake and House Gibier Spicy Bolognese
A spicier bolognese variation featuring Sakura-grown shiitake and the chef's house-made gibier (game meat) preparation.
¥1,620
Generous Seafood Pescatore
A bold, tomato-based pasta loaded with various seafood — clams, shrimp, squid, and the day's catch.
¥1,780
BOSSO Spicy Napolitan (Extra-thick Noodles)
The former restaurant's legacy dish: a spicy take on Japanese-style napolitan pasta (ketchup-based) served with unusually thick noodles. A crowd favourite carried over from the BOSSO era.
¥1,480
House Yuzu Kosho and Salted Kelp Peperoncino
Aglio e olio-style pasta elevated with house-made yuzu kosho (yuzu pepper paste) and salted kombu kelp — a Japanese-Italian fusion highlight.
¥1,420
Garlic-fragrant Basil and Smoked Mozzarella Tomato Spaghetti
Tomato spaghetti with fragrant garlic, Chiba-grown fresh basil, and house-smoked mozzarella cheese — aromatic and deeply flavoured.
¥1,480
Starters & Snacks
Direct from the Fisherman
Daily selection of fresh seafood delivered directly from local fishermen. Contents change with the season and the day's catch.
¥1,800
Yachimata Oomamari Boiled Peanuts
Freshly boiled large peanuts from Yachimata, Chiba — the leading peanut-producing region in Japan. Plump, earthy, and addictive.
¥750
Sakura Farm Organic Shiitake, Stone-oven Roasted
Pesticide-free shiitake mushrooms from the Sakura mushroom farm roasted in the stone oven — meaty, smoky, and earthy.
¥1,180
Choshi Sardine Confit
Sardines from Choshi slowly confited in olive oil until silky and mild.
¥680
Mixed Olives
A selection of marinated olives.
¥550
Boiled Potato Confit
Potatoes first boiled then slow-confited in oil until creamy inside with a lightly crisped exterior.
¥880
Spicy Seafood Fritto
A spiced, crispy deep-fry of mixed seafood.
¥1,420
Cheese Platter
Assorted Italian and seasonal cheeses.
¥1,800
Freshly Shaved Prosciutto
Italian prosciutto sliced to order for maximum freshness and aroma.
¥780
House-made Focaccia — The Unsung Hero
House-baked focaccia, stone-oven style. Called the 'shadow lead' (unsung hero) of the meal — simple, but a standout in its own right.
¥200
Salads
Romaine Lettuce Salad with Porcini and Oven-roasted Organic Shiitake
Romaine lettuce salad topped with porcini and pesticide-free shiitake roasted in the stone oven, dressed with house vinaigrette.
¥1,800
Mixed Salad with Bonito Flakes and House Caesar Dressing
Mixed salad served with delicate shavings of katsuobushi (dried bonito) and the restaurant's house-made Caesar dressing.
¥1,280
Fish Dishes
Today's Boso Carpaccio
Carpaccio made with the day's fresh fish from the Boso Peninsula (Chiba coast), dressed with olive oil, lemon, and capers.
¥1,800
Fisherman Takiguchi's Quahog and Mussel, Black Pepper Butter Steam
Clams and mussels delivered by fisherman Takiguchi, steamed in butter with black pepper — a direct-from-sea dish with a personal provenance story.
¥2,100
Meat Dishes
Royal 3-Breed Pork Shoulder Roast from the Chef's Hometown (Sammu)
Pork shoulder from the same hometown (Sammu, Chiba) as the chef, grilled over fire. Royal 3-breed pork: a specialty crossbreed prized for flavour.
¥2,180
Chiba Brand Chicken Thigh Roast
Thigh meat from a prized Chiba-brand chicken, oven-roasted until the skin is golden and the meat juicy.
¥2,280
Spicy Chorizo Stone-oven Roasted (Imo-buta Breed)
Spicy chorizo made from Imo-buta pigs roasted in the stone oven until caramelised and sizzling.
¥1,080
Boso Salsiccia Wild Platter
A heaped, boisterous platter of house-made salsiccia sausages from Boso-area pork — rustic, meaty, and abundant.
¥2,480
Wagyu Rump Grill with Overflowing Potato Fries
Grilled wagyu beef rump steak served with a generous spill of crispy potato fries.
¥3,480
Kimitsu Wild Venison Grill
Wild deer (shika) from the forests of Kimitsu, Chiba, grilled over fire. True gibier — lean, gamey, and intensely flavoured.
¥2,480
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