KITCHEN

THE PHILOSOPHY

The kitchen of Bistrot64 follows the alternation of the seasons. The essence of the ingredients clearly emerges from the dishes which are the expression of a high kitchen philosophy focused on removing and subtracting. In a single word: Simplification.

Kotaro Noda, from Japan, is an Italian adoptive chef, he comes from Japan and in his kitchen style are expressed the flavours of both cultures. We could summarize his cuisine philosophy with just two words: Simplicity and Territory.

We believe that flavours, techniques and tastes slowly evolve together as time passes by and that is why we are creating a new gastronomic tradition thanks to the matching of different cultures and its values.

It is possible to choose the à la carte menu, in which we are proud of the Roman first courses (Pasta Amatriciana, Carbonara and Cacio e Pepe), or one of the three tasting menus that we propose to live your dinner experience at Bistrot64.

POTATO SPAGHETTI, BUTTER AND ANCHOVIES

The history of the signature dish of chef Kotaro Noda lies is mixing an Italian simple condiment like butter and anchovies, with spaghetti shaped potatoes.

The idea was to offer a gluten-free dish using julienned potatoes instead of the use of commercial pasta.

The potatoes spaghetti which is not boiled in water as would normally be the case with an ordinary spaghetti, are sautéed with butter making it a salty dish thanks to the sliced anchovies and with a crispy taste of fried potatoes.

With this dish, in November 2017, Chef Kotaro won the first prize at “Taste the World” of Abu Dhabi.

THE PHILOSOPHY

The kitchen of Bistrot64 follows the alternation of the seasons. The essence of the ingredients clearly emerges from the dishes which are the expression of a high kitchen philosophy focused on removing and subtracting. In a single word: Simplification.

Kotaro Noda, from Japan, is an Italian adoptive chef, he comes from Japan and in his kitchen style are expressed the flavours of both cultures. We could summarize his cuisine philosophy with just two words: Simplicity and Territory.

We believe that flavours, techniques and tastes slowly evolve together as time passes by and that is why we are creating a new gastronomic tradition thanks to the matching of different cultures and its values.

It is possible to choose the à la carte menu, in which we are proud of the Roman first courses (Pasta Amatriciana, Carbonara and Cacio e Pepe), or one of the three tasting menus that we propose to live your dinner experience at Bistrot64.

POTATO SPAGHETTI, BUTTER AND ANCHOVIES

The history of the signature dish of chef Kotaro Noda lies is mixing an Italian simple condiment like butter and anchovies, with spaghetti shaped potatoes.

The idea was to offer a gluten-free dish using julienned potatoes instead of the use of commercial pasta.

The potatoes spaghetti which is not boiled in water as would normally be the case with an ordinary spaghetti, are sautéed with butter making it a salty dish thanks to the sliced anchovies and with a crispy taste of fried potatoes.

With this dish, in November 2017, Chef Kotaro won the first prize at “Taste the World” of Abu Dhabi.

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