The char-grilled items are the main draw at this ‘open-fire (falò) Italian’ eatery. Chef Kashimura was captivated by the dramatic sight of sizzling chunks of meat and the flavour of the meat at the first barbecue he experienced. The fish warayaki, scorched as if smoked in burning straw, is a favourite, as is the porchetta, slow-grilled for over an hour. The subtle fragrance of charcoal enfolds the ingredients. Seating is arranged as if customers are sitting around a bonfire.