falò+
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falò+ is the sister restaurant of Daikanyama's popular "bonfire Italian" falò, bringing the same charcoal-grilling and house-made fermentation theme to Toranomon Hills. The open kitchen and all-counter seating wrap around a charcoal grill station, creating a lively, casual-yet-adult atmosphere for sharing plates with someone special. Cooking centers on drawing out ingredients' potential over charcoal fire, paired with house-fermented seasonings for simple but deep flavors, spanning charcoal-grilled meats and seafood, pasta, and small shareable dishes. A hideaway feel with a night view adds to the experience. Sharing five to six dishes plus a finishing pasta is the house-recommended way to eat.
Address
Japan, 〒105-5504 Tokyo, Minato City, Toranomon, 2-chōme−6−３ ヒルズ ステーションタワ 4階
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Contacts
Hours
Today
Open now11:00 – 14:3017:00 – 23:00
Monday
11:00 – 14:3017:00 – 23:00
Tuesday
Closed
Wednesday
11:00 – 14:3017:00 – 23:00
Thursday
11:00 – 14:3017:00 – 23:00
Friday
11:00 – 14:3017:00 – 23:00
Saturday
13:00 – 23:00
Sunday
13:00 – 22:00
Features
English menu availableCredit cards acceptedReservations recommendedNon-smoking (smoking area on 4F)Parking available (Toranomon Hills parking)Charcoal-grilled Italian cuisineHouse-made fermented seasoningsWine-focused listQR code payment accepted (PayPay, d-Payment, Rakuten Pay, au PAY, Alipay)All-counter seating around charcoal grill
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Signature Recommendations
Cold Dishes - Appetizers and Salads
Warm Dishes - Charcoal-Grilled Specialties
Main Dishes
Pasta - Finishing Pasta Course
Small Plates and Snacks
Dolce (Desserts)
Signature Recommendations
Piu Falo's Porchetta
The restaurant's signature slow-roasted, charcoal-finished Italian porchetta.
¥3,800
Smoke-Charred First Bonito Carpaccio with Peppers and Fermented Ayu Sauce
Early-season bonito carpaccio lightly smoked and charred, served with stir-fried green peppers and a fermented ayu (sweetfish) sauce.
¥2,900
Daikanyama-Style Chilled White Corn Tofu with Fresh Sea Urchin
A signature dish from the Daikanyama sister restaurant: chilled tofu-style white corn custard topped with fresh sea urchin.
¥1,600
Charcoal-Grilled Ayu (Sweetfish) with Nukazuke Pickles and Okahijiki
Sweetfish raised by a friend of the chef, charcoal-grilled and served with rice-bran pickles and okahijiki greens.
¥2,000
Cold Dishes - Appetizers and Salads
Yokomae-Style Cured Mackerel
Mackerel cured in the Yokomae style, served cold as a starter.
¥1,200
Prosciutto with Fried Gnocco
Sliced prosciutto served with deep-fried gnocco fritto dough, an Italian classic pairing.
¥1,500
Bold Romaine Lettuce Salad
A hearty romaine lettuce salad served whole-leaf style.
¥1,200
Italian-Style Nanbanzuke (Sweet and Sour Marinated Fish)
Fried fish marinated in a sweet and sour sauce, given an Italian twist.
¥850
Pate Can: Aged Pork Narezushi with White Bean Miso
A canned-pate-style dish combining slow-fermented pork narezushi with white bean miso.
¥1,200
Tuna Head Meat and Pistachio Miso Tartare (1 piece)
Tartare of prized tuna head meat mixed with pistachio miso, served as a single piece.
¥1,400
Warm Horse Meat Carpaccio
Thinly sliced horse meat served as a warm carpaccio.
¥2,800
Warm Dishes - Charcoal-Grilled Specialties
Yamari Whitebait and Round Omelet Topped with Four Types of Karasumi (Bottarga)
A rolled omelet with whitebait, topped with four varieties of house-made karasumi (cured mullet roe).
¥1,800
Charcoal-Buried Roasted Cabbage
Whole cabbage buried and slow-roasted directly in charcoal embers for a smoky sweetness.
¥1,000
Deep-Sea Smelt (Mehikari) Fritto
Small deep-sea smelt fish, lightly battered and deep-fried whole.
Italian-Style Furofuki Daikon (Simmered Daikon)
Slow-simmered daikon radish given an Italian-influenced sauce, based on the Japanese furofuki-style preparation.
¥980
Motsu-ni (Simmered Offal) with Fermented Chili Sour-Spicy Sauce
Simmered beef or pork offal stew finished with a tangy, spicy fermented chili sauce.
¥1,400
Tender Octopus and Bean Stew
Octopus slow-cooked until tender, stewed together with beans.
¥2,100
Charcoal-Grilled Squid with Fresh Tomato Sauce
Whole squid grilled over charcoal and served with a fresh tomato sauce.
¥1,800
Potato and Cheese Griddle Cake (Frico)
A crisp pan-fried cake of potato and cheese in the style of Italian frico.
¥1,600
Main Dishes
Sakaeya Charcoal-Grilled Beef Loin
Beef loin from the noted Sakaeya butcher, grilled whole over charcoal.
¥7,500
Whole-Roasted Piu Falo Porchetta
The restaurant's porchetta roasted as a whole cut and carved to order.
¥3,800
Roasted Ezo Venison with Fragrant Mushrooms and Fermented Blueberry Sauce
Roasted venison from Hokkaido (Ezo deer), served with sauteed mushrooms and a fermented blueberry sauce.
¥4,800
Charcoal-Grilled Hamburger Steak
A Japanese-style hamburger steak (ground meat patty) grilled over charcoal.
¥3,400
Suffolk Sheep Neck Meat Genghis Khan, Piu Falo Style
Suffolk sheep neck meat grilled Genghis Khan-style (Japanese grilled mutton), reinterpreted in the restaurant's own style.
¥4,900
Pasta - Finishing Pasta Course
Fresh Grouper Pici Pasta with Yamari Whitebait and Egg Yolk
Hand-rolled pici pasta with fresh grouper, whitebait, and a raw egg yolk.
¥1,800
Squid Ink Spaghetti with House-Made Shiokara
Squid ink spaghetti mixed with house-made shiokara (salted fermented squid).
¥1,800
Cream Pasta with House-Made Yuzu Kosho and Nori
A cream sauce pasta flavored with house-made yuzu kosho (citrus chili paste) and seaweed.
¥2,200
Tortelloni Filled with Meat Miso
Large stuffed tortelloni pasta filled with a savory meat miso filling.
¥2,400
Falo's Signature Meat Sauce Pasta
The restaurant's proud house meat sauce pasta.
¥1,800
Smoky Carbonara
A carbonara pasta carrying a distinct smoked aroma.
¥1,800
Simple Tomato Sauce Spaghetti
A simple spaghetti in tomato sauce, offered only when tomatoes of sufficient quality are available.
¥1,800
Small Plates and Snacks
Ultimate Enoki Mushrooms
Enoki mushrooms prepared as a simple, refined small plate.
¥800
Miso Nuts
Mixed nuts coated in a miso glaze, served as a snack.
¥900
House-Made Tuna with Vecchia Mayo
House-made tuna served with an aged-style mayonnaise.
¥900
Bread from Parlor Ekoda
Bread sourced from the Parlor Ekoda bakery, served as an accompaniment.
¥450
Cheese Carasau Bread (1 piece)
A single piece of Sardinian-style carasau flatbread topped with cheese.
¥650
Dolce (Desserts)
The Tiramisu
The restaurant's classic Italian tiramisu.
¥800
Adult's Pudding
A firmer, less-sweet caramel pudding aimed at adult tastes.
¥800
Cioccolata (Chocolate Dessert)
A rich chocolate-based dessert.
¥800
Lemon Sorbet
A refreshing palate-cleansing lemon sorbet.
¥650