Serious Italian cooking from Tuscan native and sometime TV chef Mario Frittoli (formerly of Luxor and Il Pinolo). Signature dishes include pistachio gnocchi with scampi and asparagus, and pappardelle with wild-boar ragu. Full-course dinners Y7,500 - 10,000 or a la carte; lunches (weekdays only) Y1,000 - 5,000.