ema

Choosing hand-cut pasta for lunch starts with the sauce. Lunch at ema includes soup and salad, with a choice of 3 options: duck mince Bolognese, bacon and onion tomato sauce, or sea urchin cream sauce. One visitor described the fresh pasta as “slightly flat”; its shape also helps it catch the sauce. Another diner found the sea urchin cream sauce rich in flavour but without any unpleasant fishiness. It is a tempting choice when you want the sauce to take centre stage alongside the pasta.

There is also a limited lunch plate, bringing several tastes together on one dish. It combines soup, salad, deli dishes and a main course. One diner who ordered it enjoyed trying a little of several dishes, including fish and quiche. If you are deciding between the pasta and the plate, the choice is between savouring a sauce-led dish and enjoying a range of courses, from appetisers to the main, on one plate.

In the evening, you can choose a few appetisers to enjoy with a main course or wine. The chicken liver crème brûlée comes with Melba toast; other menu options include beef cheek braised in red wine and duck Bolognese with hand-cut fettuccine. One diner remembered the pasta with clams from Ofunato and bamboo shoots as a dish that let the ingredients’ savoury flavours shine.

Lunch is served on Wednesdays, Thursdays, Fridays and Saturdays, while dinner is also available on Sundays. ema is a French restaurant to consider for a meal to enjoy at an unhurried pace.