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The menu at this Italian-Japanese restaurant is built around itameshi, a tradition of weaving the two cuisines together, which here means gyoza-shaped ravioli in a brown butter demi-glace and tagliolini with mentaiko and shiso. The team behind the ramen bar Koyoté landed on the New York Times Restaurant List and a James Beard semifinalist nod for Best New Restaurant, which, for a place in a strip-mall suite, is a conversation.
The awards strongest first
- Salt Lake Magazine Restaurants to Watch · Dining Awards
- The New York Times 2026 · The Restaurant List
- James Beard Awards 2026 · Semifinalist · Best New Restaurant
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Pork and beef ravioli
“a menu heavy on pasta, like pork and beef ravioli shaped like gyoza in gravylike brown butter demi-glace”
The New York Times, 2026
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