The story
Nino Caffè brings a slice of Italy to the heart of Minato City, offering a refined space for those seeking authentic European café culture in Tokyo. The venue has earned a solid reputation for its high-quality selection of traditional sweets and beverages, making it a reliable stop for a mid-day pick-me-up in the Minamiaoyama neighborhood.
The menu highlights classic Italian staples, with the cassata, cannolo, and cappuccino all receiving praise for their quality. While the experience is undeniably pleasant, some visitors suggest keeping the budget in mind; as creator Pratt noted in his review, while the pastries are of good quality, the pricing can feel a bit steep for what is ultimately offered. Regardless, for those craving a well-crafted cappuccino paired with a sweet treat, Nino Caffè remains a noteworthy destination.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
The cannolo at Nino Caffè earns rapturous praise for its crisp shell and creamy filling, while the overall vibe is one of cozy, unpretentious warmth.
“The cannolo will be the real test. Seeing it like this, it doesn't scare me — in fact, the fact that I hear this noise, you hear it when it crunches, it'll be good. It doesn't even have that stupid layer of chocolate around it that's often done to keep the cannoli from getting soggy. Oh, if there were goat's ricotta instead of this one — which is still fresh, nice — I could feel at home, I could be in Italy. The shell is borderline delicious. €20 is too much, but not too much because it's an Italian breakfast in Japan. Quality is really good, really good. I think a Japanese person would give it 9/10. For me, it's a place we'd bring to Italy with Italian prices.”
What creators say
1 creator has covered Nino Caffè. Most active: Pratt
A nice Italian café in Tokyo with good quality pastries, though a bit pricey for what it is.
Dishes mentioned
Cassata
This cassata is not exactly a cassata. My grandmother in Sicily would say cassata should be made with ricotta cream worked with chocolate, not just ricotta worked with chocolate. Here it seems like a ricottone, definitely worked with chocolate but without that mastery. I miss Catania — the chocolate tastes like chocolate, but the ricotta isn't sheep's ricotta, it doesn't have that aggravating, inherent wickedness. But the cassata we often give to tourists in Italy, in train stations all over Italy, is much, much worse than this cassata. The marzipan is quite different and quite good. The candied fruit is a bit hard — too bad.
Cannolo
The cannolo will be the real test. Seeing it like this, it doesn't scare me — in fact, the fact that I hear this noise, you hear it when it crunches, it'll be good. It doesn't even have that stupid layer of chocolate around it that's often done to keep the cannoli from getting soggy. Oh, if there were goat's ricotta instead of this one — which is still fresh, nice — I could feel at home, I could be in Italy. The shell is borderline delicious. €20 is too much, but not too much because it's an Italian breakfast in Japan. Quality is really good, really good. I think a Japanese person would give it 9/10. For me, it's a place we'd bring to Italy with Italian prices.
Cappuccino
I had a cappuccino with the cassata and cannolo. It was fine.
