Field Notes by Rene

What comes to mind when you think of an Italian nonna? I imagine a short, chubby grandmother in a flower-patterned apron, radiating warmth. Her weapon of choice? Pasta. She’s always ready to feed you generously while throwing in some subtle judgement about your life choices.

Dining at Cadota felt like stepping into that comforting world—minus the judgy nonna in the apron. Instead, Cadota is helmed by Chef Arai, a young talent in a stylish denim apron. He channels the essence of an Italian grandmother, honouring the lessons she taught him, like the art of crafting perfect orecchiette.

I first discovered Cadota on Instagram (thank you, Algorithm God!) through an interview with the owner of Mia Mia, a must-visit café in Tokyo. When asked about his favourite restaurant in the city, he named Cadota as the best. That recommendation alone was enough to spark my curiosity.

After scrolling through Cadota’s page, I was instantly hooked. But then came the dilemma: Should I book dinner early in my trip to leave room for a potential second visit if I loved it? Or save it for the last night to end my trip on a high note?

I opted for the latter. As much as I adore Italian cuisine, indulging for an entire week could burn a hole in both my wallet and my stomach. I slid into their DMs to make a reservation in English and, to my delight, received a prompt reply—even though I’d messaged them quite late.

And let me tell you: every single minute of my time at Cadota was worth it.

Of course I did the timezone math wrong and nearly sabotaged myself by double-booking a work call during my dinner slot. It was an important call, so taking notes on a crowded train or in a cab wasn’t an option (what if I get motion sickness and lost my appetite to eat?).

Instead, I walked 3km to the restaurant—a decision that turned out to be perfect. After all, nothing prepares you for a hearty Italian meal like a brisk walk.

The moment I stepped through Cadota’s doors, I was hooked. The ambiance was authentic and inviting—far from the pretentious vibe some Italian restaurants give off.

Chef Arai greeted me warmly in English, sharing stories about his time training in Apulia, Italy. And me being me, I asked him which country Apulia borders….It’s the sea. Duh. (This is where a judgy nonna would give me a dirty look)

While demonstrating how he makes orecchiette, Chef Arai shared what sets his version apart from others –  Grano Arso flour, which literally translates to “burnt wheat.” 

This unique ingredient has its roots in poverty: after wheat was harvested, the fields were burned. Before being ploughed under, those who couldn’t afford regular flour would gather the scorched grains to make their bread and pasta.

“That’s why my orecchiette doesn’t look very nice,” he explained with a humble smile. But there was a quiet pride in his voice, as if the dull colour carried the weight of history and tradition.

But not everything at Cadota is traditional. Their French fries might surprise purists expecting a strictly Italian menu. Yet, they somehow feel perfectly at home here, adding a playful touch to the dining experience.

And the playfulness didn’t stop there. I was asked if I’d wear a McDonald’s Happy Meal visor while enjoying the fries. Being the good sport I am, I happily obliged. Naturally, I kept it on throughout the entire dinner—because why not? 

It wasn’t until the end of the meal that I realised just how ridiculous I must have looked. Diners who arrived later were probably wondering what was wrong with this crazy woman—after all, who wears a McDonald’s visor to dinner? (For the record, other guests ordered the fries too, but they didn’t seem to get the special treatment.)

By the way, the fries were incredible—so good they could open a restaurant dedicated solely to fries. Perfectly seasoned, crispy on the outside, and soft on the inside, they were a highlight in their own right. (Special mention goes to their focaccia bread, made with flour from Chef Arai’s hometown of Saitama.)

Another thing I love about Cadota is their flexibility for single diners. If you want to try more dishes, you can opt for half-portions, and they’ll happily accommodate. 

This allowed me to indulge in the orecchiette alla nonna, served with Datterino tomato sauce and cacioricotta cheese (a type of goat’s cheese). 

Datterino tomatoes, known for their sweet, rich flavour, are ideal for pasta sauces. Chef Arai expertly balanced the sweetness, ensuring it was rich but not sickly sweet.

Alongside the orecchiette and fries, I ordered the duck breast with roasted vegetables and black garlic sauce. With a duck featured on the restaurant’s logo, how could I resist a duck dish? 

The duck was a masterpiece: golden, perfectly rendered skin encasing pink, juicy meat. The vegetables were beautifully charred and caramelised, perfectly complementing the duck’s richness. But the true star of the dish? The sauce. As a fan of balsamic vinegar, discovering its tangy kick in the fermented black garlic sauce was a delightful surprise.

And then, I made a decision that would surely make any Italian nonna clutch her pearls—I ordered half a portion of tiramisu. Yes, just half. It was so good I was tempted to order another serving. But too much of a good thing isn’t always wise. Instead, I chose to savour the regret and use it as motivation to return.

As I left Cadota for my 3km walk back, I couldn’t help but reflect on the charm of this little gem in Tokyo. It’s a place that effortlessly blends tradition with playfulness, where an orecchiette recipe passed down by an Italian nonna can sit comfortably alongside french fries and a McDonald’s visor. 

Chef Arai’s attention to detail and respect for ingredients make every dish feel like a love letter to his craft, and his warm hospitality ensures you leave not just satisfied, but genuinely delighted. 

Would I come back? Absolutely. Whether for another round of that incredible tiramisu or to see what new surprises Chef Arai has up his denim sleeve, Cadota is the kind of place you don’t just visit—you remember.