OUT, Australian-run restaurant serving only truffle pasta, opens in Tokyo

Pasta, truffle and nebbiolo. The entire menu at OUT.
Pasta, truffle and nebbiolo. The entire menu at OUT. Photo: supplied

The time has come, Tokyo, truffle and hyper-specific eatery fans. David Mackintosh, the serial restaurateur with a hand in Melbourne's IDES, SPQR and Pei Modern (soon to be reopened as Mayfair wine bar) has finally opened the idiosyncratic restaurant of a long-held fevered dream.

In partnership with siblings Tom and Sarah Crago, OUT swings open its doors in the Aoyama district of Tokyo this weekend.

There are 13 seats and you can only get a plate of fresh truffle pasta (to begin it's buttery, parmesan-hailed tagliatelle with Australian truffles, but that will rotate with truffle seasons) with a glass of "robust red" (also rotating) and Led Zeppelin on vinyl for ¥4000 (approximately $45). That's it. No bookings, no menu and no requests. Although you can get Pol Roger.

OUT Tokyo is a truffle and pasta bar from a trio of Aussies.
OUT Tokyo is a truffle and pasta bar from a trio of Aussies. Photo: supplied

Asked why Japan over Melbourne, Mackintosh says "Tokyo is moving towards a 'post-luxury' economy where people are spending on genuine experiences over labels. OUT is an experience." he says.

Will we get one too? "Not yet."

150-0002 Tokyo-to, Shibuya-ku, Shibuya, 2 Chome−7−14, Vort Aoyama, out.restaurant