Heading the kitchen at OSO is Chef Diego Chiarini, formerly of world leading Italian restaurant Bice, Four Seasons Hotel Tokyo. A self-proclaimed perfectionist, Chef Diego believes that guests should only experience a dish with the correct ingredients. The handmade fettuccine with de-shelled baby lobster ($34) is such a creation. Al dente with just the right amount of turgidity to add bite, the handmade pasta is accompanied by sweet and succulent baby lobster meat with a full-bodied tomato sauce made of San Marzano tomatoes (the best Italian plum tomatoes) with a light sprinkle of basil.