Cillic
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A chef-driven Italian restaurant in Higashinihonbashi sourcing seasonal ingredients directly from Miura Peninsula farms in Kanagawa and fishing ports in Hokkaido and Okayama. The weekly-changing menu is paired with sommelier-curated wines from around the world. Lunch (Thursday and Friday only) is exceptional value; dinner is an intimate chef's course experience. Reservations recommended for dinner.
Address
2-chōme-11-3 Higashinihonbashi, Chuo City, Tokyo 103-0004, Japan
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Contacts
Hours
Today
Closes soon11:30 – 14:0018:00 – 22:00
Monday
Closed
Tuesday
Closed
Wednesday
Closed
Thursday
11:30 – 14:0018:00 – 22:00
Friday
11:30 – 14:0018:00 – 22:00
Saturday
18:00 – 22:00
Sunday
Closed
Features
Reservations recommendedItalianWeekly-changing seasonal menuFarm-direct ingredients from Miura, Hokkaido, OkayamaCourse menu (dinner) and set lunch (Thu-Fri)All-you-can-drink course available
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch (Thu-Fri Only)
Dinner Course
Drinks
Lunch (Thu-Fri Only)
Appetizer or Salad
Choice of a small seasonal appetizer or a fresh salad to open the ¥1,000 weekday lunch. Changes with the weekly seasonal menu.
Today's Pasta
The main course of the lunch set — a freshly made pasta using the week's featured seasonal ingredient from Miura Peninsula or direct-sourced fishing ports. Portion-sized for a satisfying lunch.
Homemade Focaccia
Soft, olive oil-rich focaccia baked in-house daily. Served warm with the pasta during lunch — blistered top, fluffy interior.
Small Dessert
A bite-sized dessert to close the lunch — often a panna cotta, fruit, or small pastry reflecting the season.
Weekday Lunch Course
Complete 4-course lunch set available Thursday and Friday only: appetizer or salad + today's pasta + homemade focaccia + small dessert. Exceptional value at ¥1,000 (tax included).
¥1,000
Dinner Course
Dinner Course
Intimate chef's course featuring multiple seasonal courses — antipasto, pasta, fish or meat main, and dessert — with ingredients sourced directly from Miura Peninsula, Hokkaido, and Okayama ports. Weekly-changing menu.
¥4,000
Seasonal Antipasto
Chef's selection of seasonal starters: marinated vegetables, cured fish, and small preparations showcasing the week's freshest market finds.
Seasonal Pasta
Hand-crafted pasta with a weekly-changing sauce — from clam and garlic to braised duck ragu, always built around the season's finest ingredients.
Grilled Fish of the Day
Fresh fish landed from fishing ports in Hokkaido or Okayama, prepared with Italian technique — grilled, roasted, or pan-seared with seasonal vegetables.
Seasonal Meat Main
Chef's weekly meat selection — braised, slow-roasted, or seared. Paired with seasonal vegetables from Miura Peninsula farms.
Dessert
Weekly dessert course closing the dinner — tiramisu, seasonal fruit tart, or panna cotta. Changes with the menu.
Drinks
Sommelier's Wine Selection (by the glass)
The sommelier curates wines from around the world to complement the Italian seasonal menu. Ask for a pairing recommendation.
All-You-Can-Drink Course
Two-hour unlimited drinks course available for dinner reservations. Includes wines, beer, and soft drinks.
¥4,000