01 / ABOUT THE PLACE
About this place
Reading through the pasta offerings at la cucina VIVACE quickly stirs the appetite. The kitchen prepares a varied selection of noodle dishes, each paired with its own distinct sauce. Popular choices include the tomato cream sauce enriched with raw sea urchin, a Roman-style carbonara prized for its rich body and savory bacon, and a bolognese balanced by the bright acidity of tomatoes. Reviewers consistently praise how well each sauce coats the pasta. Diners can also opt for comforting staples such as the house-specialty lasagna or a white clam sauce (vongole bianco) tossed with plump clams, making it easy to tailor a meal to the mood of the day.
Careful preparation extends across the starters and main courses. A fresh caprese made with mozzarella from Yoshida Farm and a homemade chicken liver terrine lead the appetizers, both well-suited to the drink list of wines and beers. Meat courses lean robust and flavorful, featuring herb-roasted lamb, diavola-style Mutsu chicken from Iwate Prefecture, and slowly braised, tender Japanese beef cheeks.
Lunchtime brings pasta sets that come with salad and a drink, accommodating solo diners comfortably. In the evening, the dining room regularly fills with groups sharing à la carte plates or full courses, so reserving a dinner table in advance is a sensible choice. Desserts such as tiramisu or panna cotta, finished alongside a hot coffee, round off the meal.
