Porco

Fragrant sautéed pork liver dressed in a house red wine sauce sits alongside slow-braised pork tail prepared as a spicy arrabbiata. Open the menu at Porco Gotanda (ぽるこ 五反田店), and a distinctive spread of pork offal dishes, carefully framed through Italian cooking, immediately draws the eye. From grilled tongue and heart to tenderly simmered teppo (rectum) with white beans or chichikabu (udder) meunière in lemon sauce, the small plates showcase diverse cuts that naturally invite a drink right from the appetizers.

Hearty Meat Dishes and Expansive Wine Pairings

For the main course, prominent choices include the Iwanaka pork L-bone steak, crisped on the exterior to seal in its juices, and the crisp-roasted thick-cut pork belly. There are plenty of straightforward ways to enjoy pork, including roasted house-made sausage ordered in your preferred quantity and Milanese-style pork fillet cutlets. The cellar is well-appointed with bottles from across Italy, such as Barolo and Chianti Classico, along with recommended red and white pours readily available by the go (around 180 ml).

From Midday Pasta to Evening Finales

At lunchtime, the kitchen focuses on pasta sets, offering an efficient midday meal accompanied by salad and a beverage. Dinner guests can round off the meal with a closing pasta featuring changing meat or seafood options, or linger over dessert paired with an espresso. Outfitted with both counter and table seating, the calm dining room easily accommodates a casual solo meal as well as a relaxed dinner shared over wine.