Mitsukoshi Isetan Transit has opened an Italian dining restaurant, SPICA, on the 3rd floor of the Omotesando Hills Main Building. The menu is overseen by Chef George (Yoshida Nō), who is renowned in the French culinary world.

The name SPICA comes from the Latin word for the tip of a grain ear. It evokes the brightest star held by the goddess Virgo in ancient constellations, the grains that are the staple of Italian cuisine like pasta and risotto, and the historical significance of grains supporting human sustenance for over 2,000 years since ancient Roman times.

Chef Yoshida, who oversees the menu, honed his French culinary esprit and techniques both in Japan and abroad. He currently showcases his skills at "CIRPAS," a counter-French restaurant with only 8 seats, which was selected as a "Selected Restaurant" in the Michelin Guide Tokyo 2024.

Under the name "George," he has also garnered over 1 million subscribers on YouTube and boasts a total of approximately 1.9 million followers across social media. His content ranges from dishes easily recreated at home, inspired by his French culinary techniques, to professional-level creations, all delivered with a broad appeal that has earned him immense popularity.

As a new endeavor for Chef Yoshida, SPICA offers genre-defying cuisine centered around casual Italian dining. Guests can savor dishes that have been further evolved from those seen in his videos, alongside creations developed exclusively for SPICA, available nowhere else.

The ingredients used in each dish are carefully selected for their quality. Flavors are enhanced by adding umami through elements like dashi and fish sauce.

Among the highlights is the "Chef's Masterpiece Lamb Hamburg Steak," SPICA's signature dish. Ground lamb is seasoned with a blend of several spices and wrapped in caul fat (crepinette) for a juicy finish. The sauce is a rendition of the popular Shaliapin sauce featured in his YouTube videos.

Another testament to Chef Yoshida's delicate artistry is the "Mint Genovese You Can't Go Back From." While traditional Genovese uses basil and pine nuts, this purée is based on mint, incorporating spinach and zucchini, with cashews. A touch of lemon zest provides a refreshing finish to this exquisite dish.

The wine selection is curated by Masamichi Furunai, the sommelier at CIRPAS and Chef Yoshida's right-hand man. Guests can also enjoy the perfect marriage of carefully selected wines and dishes.

Why is Chef Yoshida, with his French background, venturing into Italian cuisine?

Regarding SPICA, Chef Yoshida commented, "I have specialized in French cuisine for a long time, but I have always loved the simple and rational approach of Italian cooking. Dishes that highlight the quality of ingredients through bold preparation and straightforward seasoning. While paying homage to such classic Italian cuisine, my approach is to incorporate French sauce concepts into pasta and risotto. The flavor base is olive oil, garlic, chili, and a touch of black pepper. It's a familiar Italian taste, yet finished with more delicacy. I envisioned dishes that are presented with chic, refined plating, the kind that would delight friends invited over. I am also serving dishes from my YouTube videos, but those are made at home for myself, so they tend to be more rustic and robust. For SPICA, I've re-engineered them into sharper, more refined plates. I hope people can casually enjoy the essence of my cooking without pretense."

SPICA offers the opportunity to taste the dishes seen on YouTube and social media, further evolved. We encourage you to visit and savor Chef Yoshida's exquisite creations.

SPICA
Location | 4-12-10 Jingumae, Shibuya-ku, Tokyo Omotesando Hills Main Building 3F
Hours | (Sun-Thu) 11:00 AM - 10:30 PM (Fri-Sat) 11:00 AM - 11:00 PM
Closed | In accordance with Omotesando Hills' schedule
Seating | 130 seats
Reservations |https://www.tablecheck.com/shops/spica/reserve