UNETTO
TOKYO
PASTA
FACTORY
ABOUT UNETTO TOKYO PASTA
A Japanese meets Italian in Los Angeles.
A gateway to Japanese-Italian paradise
Tatsuro Okoda
Executive Chef,
UNETTO Tokyo Pasta Factory
Born in Tokyo, Tatsuro Okoda holds a degree in economics but was soon drawn to the culinary world. He began his training at a local Western-style restaurant and later honed his skills at Milano Bar (Tokyo). From 2004 to 2009, he served as Executive Chef at Dean & Deluca Shinagawa. In 2009, he became founding head chef of Osteria Unetto, introducing lampredotto to Japan and helping spark a “motsu Italian” trend. He went on to open Bistro Cent Grammes in 2012 and Biotecca in Kamakura in 2014, focusing on natural wines and charcoal-grilled cuisine. After Biotecca closed due to redevelopment, he pursued his dream of cooking in the U.S. He now leads UNETTO Tokyo Pasta Factory in Los Angeles. Outside the kitchen, he enjoys surfing.
OUR PHILOSOPHY
Story
UNETTO was born in 2009, deep in the streets of Tokyo’s Kayabacho, from a single moment of inspiration — a tripe sandwich tasted on a sunlit afternoon in Florence.
Captivated by the boldness, soul, and craftsmanship behind that humble dish, a Japanese chef set out to create a new kind of restaurant: one that honored the art of offal with uncompromising passion.
Through years of dedication, Osteria UNETTO became a Tokyo landmark — a place where forgotten cuts were elevated into a celebration of tradition, technique, and heart.
Now, with the same relentless pursuit of craft, we have crossed the ocean to Los Angeles.
At UNETTO Tokyo Pasta Factory, we blend Tokyo’s spirit of craftsmanship with the timeless soul of Italian pasta, creating dishes that are humble in origin but rich in story and spirit.
Every plate we serve is a testament to where we’ve come from — and a promise of what we believe in: Craft above all.
有為転変は世の習い
The Evolution of Flavor
At UNETTO, tradition is our foundation — but evolution is our spirit.
We honor the soul of Italian cuisine while daring to explore new ideas, techniques, and flavors.
Our fusion is not about following trends; it’s about pushing boundaries, trusting instincts, and crafting dishes that are alive, dynamic, and unmistakably our own.
Every plate is a reflection of where we've been — and where we're headed.
Here, flavor is not fixed. It evolves, just as we do.
初心忘るべからず
Nothing is Perfect
At Unetto Tokyo Pasta Factory, we believe every bowl is a prototype. We blend Tokyo craft with Los Angeles energy, using fresh pasta/dries pasta and honest ingredients, then refine through constant feedback. We chase “better,” not “perfect”—listening to our guests, iterating daily, and celebrating small improvements. Hospitality is our north star, seasonality guides our menu, and simplicity keeps flavors clear. If it’s not our best yet, it’s the next step toward it.
完璧なものはない
