Italian & Slow Food / Musashino City “Momento”
An Italian restaurant run by a chef couple who experienced and learned the culture of "Slow Food" in Italy.
“Momento” is an Italian restaurant where you can enjoy dishes made with small-scale but carefully cultivated ingredients, such as seasonal fresh vegetables grown in nearby fields, domestically sourced, natural seafood, and free-range meats that are raised without hormones. The restaurant focuses on using ingredients that highlight these natural flavors, along with natural wines. It has gained a reputation for offering authentic plant-based dishes catering to vegans and vegetarians.
Owner-chef Takuma Arimoto, whose father was a French chef, has been surrounded by the joy of “hospitality through food” since he was young. After training at Italian restaurants in Japan, he learned cutting-edge techniques at a trattoria in a small village near Alba, Piedmont, Italy, which is also listed in the Michelin guide. He also experienced the charm of organic vegetables and local dishes at an Agriturismo in the Marche region. Agriturismo refers to a restaurant with accommodations that combine agriculture and tourism.
On the other hand, co-owner and service manager Sana Inoue was captivated by the local food culture during her study abroad in Italy and decided to become a chef. She spent about eight years learning about the culture and regional cuisine of Italy, and worked as a chef for two years at another Agriturismo in the Marche region. The two met in Marche, were later married, and after managing a vegan restaurant in Japan, they decided to open their own restaurant where diners can enjoy Italian cuisine that highlights ingredients and natural wines.
Inoue’s family runs a vineyard in Tachikawa City, and both she and her husband are involved in the cultivation of grapes for wine production. They also host an annual festival called “ART in FARM,” where visitors can enjoy music and wine at the vineyard. They actively promote the charm of Slow Food, which originated in Italy, as well as plant-based vegan cuisine.
Healthy yet truly satisfying—
The vegan dishes at "Momento."
Slow Food refers to dishes made with traditional ingredients and local produce, without the use of food additives. “In Italy, delicious dishes made without luxurious ingredients are called Cucina Povera, and they take great pride in it,“ says Inoue. “Moreover, it’s been common for a long time to practice local production for local consumption, where every region creatively uses ingredients within a one kilometer radius.” She also adds, “Because there are vegetables with strong, robust flavors, dishes can be made without the need for fish or meat. This is why vegan cuisine is so common in Italy”
The offerings include three types of lunch sets (starting from ¥1,600, tax included), each with a choice of appetizer, pasta or main dish, homemade bread, and a drink. Additionally, there are two reservation-required course options: a light course with 5 dishes and homemade bread (¥6,000), and a chef’s course with 7 dishes (¥8,000). For dinner, a 7-dish course is available for ¥8,000, along with a selection of à la carte dishes featuring seasonal ingredients, including pasta dishes.
On the day of the interview, I ordered the 7-course chef’s lunch. It started with a welcome snack, followed by three warm appetizers, including a bass fillet with a paste made from pesticide-free basil grown in Inokashira. Then came focaccia made with potato dough, and a pasta dish of linguine in a rich and flavorful prawn bisque sauce made by simmering crushed prawn shells. The main dish was “Pastured Beef Tongue with 100-hour Demi-glace Sauce,” finished with a sauce that had been simmered for over three days. Two types of homemade bread made with natural yeast were also served. The meal was a delightful experience, showcasing a perfect balance of technique and the true flavors of the ingredients.
At first glance, the dishes might seem quite hefty, but the approach is to avoid excessive use of fats like butter. Instead, the chef focuses on enhancing the natural umami of the ingredients and creating depth of flavor through slow cooking. This technique results in a concentrated taste while ensuring that the dishes are “healthy and designed to minimize any burden on the stomach.”
Chef Arimoto gained attention as a plant-based cuisine chef when he was awarded the Jury Special Award by Chef Kiyomasa Mikuni at the 2020 “Vegetarian Chance Japan,” a national vegan competition.
| Restaurant Name | Momento |
|---|---|
| Address | 1-3-9 Gotenyama, Musashino City, 1F -C |
| Phone | 070-4002-5496 |
| Business Hours | ·Lunch: 11:30 AM – 2:30 PM (last order) ·Dinner: 5:30 PM – 8:30 PM (last order) |
| Closed | Every Tuesday, and the 1st, 3rd, and 5th Wednesday of the month |
| Languages Spoken | Japanese, English, Italian |
| Menu | Available in Japanese & English |
| Official Website | |
| Official Instagram |
