Yota Tsunoda | Tokyo's Romantic Bars, Vol. 2: Cignale Enoteca in Gakugei-daigaku

A former oden bar, now a minimalist Italian eatery with six counter seats.

Volume 2: Gakugei-Daigaku's Cignale Enoteca

“I want to enjoy delicious wine and the restaurant's ambiance, paying attention to the fixtures that play a key role in creating the atmosphere.” This is the second installment of product designer Yota Kakuda's new series, “Tokyo Romantic Bars,” featuring the Italian restaurant Cignale Enoteca in Gakugei-Daigaku.Kuni in SangenjayaWe'll focus on the different atmosphere and cuisine.

Text by YOTA KAKUDAPhotographs by TAKUMI OTA

Starting with white wine, fresh oysters, and foie gras

A short walk from Gakugei-Daigaku Station on the Tokyu Toyoko Line, the restaurant is located on the first floor of an old, mixed-use building. The sign, with its simple white rectangular shape and italic lettering, is beautifully crafted, evoking a Tuscan sensibility.

The owner-chef, Shunji Higashimori, found this space by chance. While drinking at the adjacent establishment, he was introduced to the building's owner and decided on the property in just 30 minutes. It was formerly an oden bar, and the total area, including the kitchen and restroom, is a mere 10 square meters.

There are only six to seven seats at the counter, which is the original counter from the oden bar days. Where oden once simmered three years ago, there are now carefully selected ingredients like vegetables and mushrooms, alongside house-made pasta and bread. While these delights please the eye, their placement is necessitated by the compact space. Furthermore, when seated, they subtly act as a screen for the kitchen.

Part of the kitchen wall is slanted, serving as a wine list that is easy to read. This angled blackboard is a structural feature of the building, occupying the space beneath the stairs leading to the second floor.

We began with white wine, fresh oysters, and foie gras, followed by a salad. The house-made bread was also delicious. As we were enjoying our meal, a neighboring diner offered us some "Noresore" (larval conger eel), leading to an interaction unique to such an intimate space.

The pasta, made daily, was a choice of tomato, gorgonzola, and broad bean. For the main course, I had the roast lamb and oven-steamed red gurnard, and we shared some of the roasted venison with our new acquaintances at the next table.

This is a welcoming bar where the proximity created by the 10-square-meter space fosters a sense of closeness between patrons.

Cignale Enoteca
3-7-12 Takaban, Meguro-ku, Tokyo 1F
Tel. 03-3714-5112
Hours: 18:00–24:00
Closed: Sundays and Public Holidays

YOTA KAKUDA
Designer. Born in Sendai, Miyagi Prefecture, in 1979. Moved to the UK in 2003, gaining experience at various firms. Completed his studies at the Royal College of Art (RCA) in 2007. After returning to Japan in 2008, he worked as a product designer for MUJI before establishing YOTA KAKUDA
DESIGN in 2011.
http://www.yotakakuda.com/

TAKUMI OTA
Photographer. Born in Nagoya, Aichi Prefecture, in 1978, and grew up in Sendai, Miyagi Prefecture, until graduating from high school. Works as a freelance photographer focusing on architecture, spaces, and products.
http://www.phota.jp/