I was really impressed on how Japan is filled with good Italian restaurants. As an Italian myself, I was first doubting about the quality because in general Italians never eat pizza, pasta or even drink coffee abroad, if we can avoid it. But I am so happy that many restaurants and cafes are truly authentic, in the long run it makes my life in Tokyo happier.

However, not all the so-called Italian restaurants are delicious. Let’s be clear, people can eat what they want, but if you are wondering whether your carbonara is like the one you would get in Rome, search no further, you are in the right place.

Here is a list of 10 red flags to be careful about. If you go to Italian restaurants in Japan and see too many red flags, I would suggest that it is not a genuine Italian restaurant.

Be suspicious if:

From the outside

1. Big Italian flags. They are not always a good sign as fame should speak louder than banners.

2. Very flashy colours. Vivid colours are ok but not highlighter ones. Only spritz aperol is an exception that comes to mind. Italians’ colours are energetic but more pastels.

Ingredients

3. Cheese – on fish. We just don’t do it. I don’t know why, but it just doesn’t match.

4. Cream – in carbonara. This is easy, carbonara sauce ingredients are only: egg, cheese (better if pecorino Romano, otherwise parmigiano), guanciale (or pancetta is acceptable too). That’s all, no cream please.

5. Shredded cheese on pizza. It should be fresh mozzarella, sorry, it’s more expensive but in Japan there are good ones too, so..

6. Ketchup. Yes, even on Neapolitan. Which is not Italian by the way (shock). ketchup is an American ingredient so we basically don’t use it.

7. Tabasco . Not Italian ingredients either. Try asking for “olio al peperoncino” instead, which is spicy olive oil, it’s better, trust me.

8. Names of foods described as “Italian ….”. Like Italian dressing or Italian sausage. If we want to define something specific we label it with the Region name. There is no national dish in Italy, only local and regional ones.

9. There are only French wines. We are very proud of our wines!

10. Food is displayed in pics or plastic samples. This is so Japanese, I can’t deny it is useful but it is evidently for people who just don’t know and need an extra explanation.

But there are green flags too

+1 point if the restaurant has:

1. Forno a legna. In Pizza shops, rejoice if the oven is powered with real fire Instead of a small oven, or a gas one. That’s because pizza temperature has to be HOT: 450*C

2. Free bread. Or bread/grissini, anyway. If they have it is a good sign, how am i supposed to eat prosciutto without it ?

3. Italian personnel. if the chef or waiter is Italian, I would be more sure it is genuinely Italian also the food. Many Japanese chefs studied in Italy though, that is a good point too.

4. Italian products on sale. Sometimes restaurants sell Italian ingredients, which is usually a good sign in my experience.

5. Italian music. If they play current Italian songs or the radio it is because they like to listen to it too. Not Spanish or French or Brazilian, or stereotipical old Italian songs. Of course it’s not easy to know if you are not familiar with the language, but this is just a tip.

6. Certifications. I don’t always trust certifications but there are several out there, like for example the “vera pizza napoletana”, that means “real neapolitan pizza”

Of course there is no exact formula – for instance a top chef could make innovative dishes or fusion cuisine where general rules can be skipped. But I would say this is only true for high level professionals, when cuisine becomes Art. Other than this, general rules should always be kept.

Another disclaimer: here I focus on Italian restaurants in Japan, in other countries there would be some slightly different things to be careful about ( for example macaroni cheese, or meatballs in spaghetti in the US).

As a final note I understnd that chefs have to adapt to local tastes because having a restaurant is having a business after all. But If you want to experience a GENUINE Italian restaurant, these are my tips.

Do you agree? Did I miss something? Comment or send an email at [email protected]