SPICA, the Italian dining restaurant on the third floor of the Omotesando Hills Main Building, is taking part in the Food Collection on the basement first floor of Isetan Shinjuku's Main Building for the first time. The seven-day pop-up runs from Wednesday, October 28 to Tuesday, November 3, 2026 (a national holiday).
Themed around seafood, the pop-up offers Isetan-exclusive short courses and à la carte dishes (eat-in), along with SPICA's first-ever deli items (takeout). The courses and à la carte menu include limited dishes that concentrate the flavor of seafood, as well as the "Melting Tiramisu," a dessert for autumn finished with truffle chocolate shaved right in front of guests.
On Sunday, November 1 and Tuesday, November 3 (a national holiday) only, SPICA's Supervised Chef 吉田 能 will also be at the counter to welcome visitors. The limited courses are available only at Isetan Shinjuku.
Pop-Up Details
- Dates: Wednesday, October 28 to Tuesday, November 3, 2026 (a national holiday)
- Venue: Food Collection, Basement 1st Floor, Main Building, Isetan Shinjuku
- Hours: 10:00 AM to 8:00 PM (eat-in last order at 7:30 PM)
- Eat-in advance reservations: https://www.mistore.jp/shopping/brand/list?brand=011680
Reservation notes:
- MI Card (エムアイカード) member early reservations: until 11:59 PM on Thursday, October 15
- General reservations: from 10:00 AM on Friday, October 16 until 11:59 PM three days before the visit date
- If seats are fully booked through advance reservations, same-day seating cannot be arranged.
Chef Appearance Schedule
Supervised Chef 吉田 能 (George) (left in the photo)
- Dates: Sunday, November 1 and Tuesday, November 3 (a national holiday)
- Time: 11:00 AM to 2:00 PM each day
Head Chef 宮澤 克明 (right in the photo)
- Dates: Saturday, October 31 to Tuesday, November 3 (a national holiday)
Menu
Takeout: SPICA's First Deli Selection
The deli lineup brings SPICA's flavors, once available only at the restaurant, to the home. The authentic Italian dishes are made for everyday meals and special home parties.
Octopus and Squid Ink Lasagna (100g) - ¥648
Made with a rich seafood ragù of octopus and squid slow-simmered in tomato. Homemade black pasta sheets kneaded with squid ink, béchamel sauce, Parmigiano and tomato sauce are stacked in four layers and carefully baked.
Crab Bisque Cream Croquette (1 piece) - ¥594
A cream croquette with a rich bisque base made from swimming crab stock, generously filled with red snow crab meat. The crab flavor spills out with each bite.
Four-Cheese Rice Croquette (1 piece) - ¥648
Risotto rice cooked with saffron and chicken stock is filled with four cheeses: Parmigiano, Gorgonzola, mozzarella and cheddar. Break open the golden rice croquette and the cheese melts out.
Garlic Shrimp (100g) - ¥972
Soft-shell shrimp marinated overnight in garlic, spices and ayu (sweetfish) fish sauce. It tastes good even when cold and goes well with beer.
Eat-In: Special Courses and À la Carte Dishes Concentrating Seafood Flavor
Short Course with Choice of Pasta - ¥4,620
(From left) Pasta snack, Rich Bisque Spaghettini, Melting Tiramisu, Tuna Bruschetta
- Welcome: Pasta snack
- Appetizer: Tuna Bruschetta
- Main: Choice of pasta (Rich Bisque Spaghettini or Octopus and Squid Ink Lasagna)
- Dessert: Melting Tiramisu
Tuna Bruschetta - ¥1,650
Crisp homemade focaccia topped with a tartare of tuna and avocado dressed in ayu fish sauce and olive oil. Layers of bottarga (karasumi) cream and bottarga powder finish the dish with the rich flavor of fish roe, and it also pairs well with wine.
Rich Bisque Spaghettini - ¥1,980
Firmly boiled pasta soaks up a rich stock made from lobster heads, then is finished with tomato sauce and light fresh cream. Two aromatically sautéed red shrimp and the scent of spices accent a dish that lets diners enjoy the full flavor of shrimp.
Octopus and Squid Ink Lasagna - ¥1,760
Made with a rich seafood ragù of octopus and squid slow-simmered in tomato. Homemade black pasta sheets kneaded with squid ink, béchamel sauce, Parmigiano and tomato sauce are stacked in four layers and carefully baked.
Melting Tiramisu - ¥1,320
SPICA's take on tiramisu combines rich cream made with egg yolk and Marsala wine, espresso and coffee jelly. The ring mold is lifted off in front of guests, and truffle chocolate made with rare hazelnuts from Turin in northern Italy is shaved over the top. It is a rich dessert well suited to autumn.
Store Information
- Name: SPICA (スピカ)
- Address: Omotesando Hills Main Building 3F, 4-12-10 Jingumae, Shibuya-ku, Tokyo
- Hours: Sunday to Thursday 11:00 AM to 10:30 PM, Friday and Saturday 11:00 AM to 11:00 PM
- Closed: Follows Omotesando Hills
- Website: https://spica.im-transit.co.jp/
- Reservations: https://www.tablecheck.com/shops/spica/reserve
- Instagram: https://www.instagram.com/spica_omotesando
