The term “Tokyo-Italian” is not to be confused with “Japanese Italian”. It is not a fusion of Japanese and Italian cuisines. It is a culture of dining – a dining experience. It means remaining faithful to authentic Italian cuisine without using any Japanese cooking techniques; and at the same time, using the celebrated fresh ingredients native to Japan.
Tokyo-Italian was born from the fact that Italian happens to be the most popular cuisine in Japan, not forgetting that there are thousands of Italian restaurants dotted around the country. It is speculated that the popularism of Italian cuisine began in Tokyo when spaghetti made its first appearance on cafe; menus in the early 1900s.
Nowadays, throughout the nation (and not just in big cities like Tokyo, Kyoto and Osaka), diners discover food that makes them think they are in Italy. However, the dishes are all made using local ingredients and in some cases, staples like pasta are prepared in the most basic and rustic Italian methods that even Italian chefs do not use; and of course, the final touch is the attention to detail for which the Japanese are justifiably famous.
It is this culture of dining that Terra attempts to encapsulate for its diners.