01 / ABOUT THE PLACE
About this place
A meal at SIMPLE LITTLE CUCINA opens with dishes built around seasonal vegetables, bringing the innate clarity of each ingredient to the fore. Lunchtime oil-based pasta courses rotate with the calendar: root vegetables and kale in winter, varied cabbages alongside anchovy in spring, and gently braised daikon with aromatic green pepper in summer, each finished with a light vegetable broth that clings like a savory jus. Rather than masking produce under heavy sauces, the kitchen concentrates on coaxing out natural sweetness and savor.
The salads and house-baked breads served at the start of sets and tasting courses further showcase that philosophy. Richly flavorful greens are paired with dressings such as onion vinaigrette, while bread baked with natural wild yeast is served fresh or crisped as aromatic cheese toast. Depending on the day's bake, house-made baked sweets, scones, and focaccia are also available to take home.
In the evening and across the à la carte menu, options broaden from light starters to hearty mains, including daikon radish cakes, chèvre with kiwi, deep-fried glass shrimp, and brown-rice risotto. Natural dishes find fitting accompaniments in wine, spumante, three-year aged bancha, or a rich decaf soy latte. Set in a calm, white-toned dining room, it is a restorative setting for savoring cooking that feels wholesome and deeply nourishing.
