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Restaurant

Cadota

4-chōme-9-3 Nagasaki, Toshima City, Tokyo 171-0051, Japan

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Find Cadota

4-chōme-9-3 Nagasaki, Toshima City, Tokyo 171-0051, Japan

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+81 50-3574-0315
HoursMonday: Closed Tuesday: 5:00 PM – 10:00 PM Wednesday: 5:00 PM – 10:00 PM Thursday: 5:00 PM – 10:00 PM Friday: 5:00 PM – 10:00 PM Saturday: 5:00 PM – 10:00 PM Sunday: 5:00 PM – 10:00 PM

*Opening hours may differ during holidays.

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About Cadota

Tucked along a quiet Toshima street, Cadota turns Southern Italian cooking into an open-counter performance. Diners pack the stools to watch Chef Naoyuki Arai roll dough and shape orecchiette by hand—swapping stories from his Puglia apprenticeship over simmering pans. Crosstown regulars make the trip for the chewy pasta and crisp fries, rounded out by seasonal vegetables harvested straight from the chef’s own farm plots.

  • Front-Row Chef's Counter: Seats face directly into the open kitchen, where Chef Arai rolls pasta, demonstrates technique, and chats through the provenance of each course.
  • Chef-Grown Farm Produce: Vegetables and seasonal ingredients come directly from the chef's personal farm alongside regional growers.
  • Handmade Pugliese Pasta: Southern Italian staples take center stage, anchored by fresh handmade orecchiette and traditional cacio e pepe.
RestaurantItalianRestaurant

What's On at Cadota

Upcoming events, special menus and other reasons to plan a visit.

Why Diners Choose Cadota

An intimate chef-driven showcase of Puglia traditions and hyper-local harvests—book your counter seat well in advance.

  • Front-Row Open Kitchen Theater

    Diners seated at the bar or communal table enjoy an intimate culinary performance as the chef commands the open kitchen up close.

    watching chef run the kitchen is like dinner and a show.

    Kevin Embertson

  • Direct Engagement and Culinary Provenance

    The chef directly engages with guests across the counter, demonstrating handmade pasta shaping and sharing the backstory of each course.

    He shared his story with us and explained anecdotes behind each dish he made.

    Laura Campetella

  • Farm-to-Table Produce from the Chef's Personal Land

    Dishes feature hyper-fresh produce harvested directly from the chef's own farm alongside handpicked regional selections.

    He uses fresh vegetables from his own farm and truly values the quality of ingredients.

    Jacob Yamada

  • Handmade Southern Italian Pasta Craft

    Rooted in Southern Italian tradition, the kitchen crafts authentic, hand-rolled orecchiette served with artisanal precision.

    Bouncy, chewy little bites of orecchiette in amazing sauces.

    Mateusz Czajka

  • Destination-Worthy Neighborhood Enclave

    Nestled in a peaceful residential pocket of Toshima City, the dining experience justifies the journey off the conventional tourist trail.

    just take the three trains from Akasuka and it's worth the 45min-1 hour journey.

    Philip

  • The Definitive Tokyo Journey Finale

    With its intimate neighborhood setting and welcoming atmosphere, dinner here serves as an unforgettable, soul-satisfying finale to a Tokyo visit.

    We had a beautiful meal here on our last night in Tokyo.

    mscicc

Handcrafted pastas and standout signatures prepared directly before guests in the intimate open kitchen.

  • Handmade Orecchiette

    Bouncy, chewy little bites of orecchiette in amazing sauces.

    Mateusz Czajka

  • French Fries

    The French fries- sensational.

    Bronco Built

  • Root Vegetable Carpaccio

    highly recommend the orchetti, french fries, root vegetables carpaccio.

    Vivien Tan

  • Venison Steak

    The venison had a tender texture and was so delicious.

    Nicole Emma Low

Beyond the menu

Thoughtful craft, personal kitchen demonstrations, and hyper-local hospitality make an evening at Cadota truly memorable. Reserve your table well in advance.

  • Tableside Pasta Demonstrations

    Chef Naoyuki offers diners spontaneous demonstrations and hands-on guidance on how to shape and roll authentic Puglia-style orecchiette at the counter.

  • Personal Dish Anecdotes and Culinary Lore

    Throughout the meal, the chef and service team recount the provenance, regional traditions, and personal anecdotes behind each course as it is served.

  • Produce From the Chef's Personal Farm

    Dishes feature vegetables harvested directly from the chef's own personal farm alongside hand-selected yields from local regional growers.

  • Interactive Kitchen-Facing Table Seating

    A shared central table and open counter facing the kitchen are deliberately arranged to foster easy conversation between guests and the chef.

Before you head over

Practical advice on booking, pacing, and seating to maximize your visit—reserve your table early to guarantee a seat at the counter.

  • Reserve Well in Advance

    With capacity capped at just 10 to 15 guests and nightly services regularly filling up, advance reservations are essential to secure a spot.

  • Settle In for an Unhurried Pace

    Dishes are prepared fresh to order by a two-person team consisting of the chef and one server, so plan for a leisurely, unhurried dining pace.

  • Aim for the Counter or Center Table

    Seats at the bar counter and the large shared table face directly into the open kitchen, offering prime views of pasta preparation and easy conversation with the chef.

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