A lot of Japanese says "Like Japanese Kaiseki." about my dishes.
 
I'm taking traditional technique of Italian cooking, but also I use a lot of Japanese ingredients.
 
And I really value the best season and individuality of them.  
I tresure tastes, flavors, textures and colors of all ingredients, and dish up beautiful.
Because I want you experience four seasons of Japan with your five senses from my dishes.
 
My restaurant is small and less than 20 seats.
Please make yourself confortable like your home, and I hope you have brilliant time.
 
I would be greatful if you feel nostalgic about my dishes and the restaurant.
Then, please come back any time.
 

A lot of Japanese says "Like Japanese Kaiseki." about my dishes.
 
I'm taking traditional technique of Italian cooking, but also I use a lot of Japanese ingredients. And I really value the best season and individuality of them.
 
I tresure tastes, flavors, textures and colors of all ingredients, and dish up beautiful. Because I want you experience four seasons of Japan with your five senses from my dishes.
 
My restaurant is small and less than 20 seats. Please make yourself confortable like your home, and I hope you have brilliant time.
 
I would be greatful if you feel nostalgic about my dishes and the restaurant. Then, please come back any time.
 

Tetsuya Honda
Owner Chef

 
1968  Born in Odawara, Kanagawa prefecture
1984  Ristorante Tulio
1987  Ristorante Paper Moon
1990  Ristorante La Piccola Scaletta
1995  Albergo Bamboo
1996  Mas de Cure Bourse(France)
     Hotel de la Tour a Aubazines(France)
1998  Antica Osteria Del Ponte(Italy)
     Ristorante Baia Beniamin(Italy)
     Il luogo di Aimo e Nadia(Italy)
1999    Sous Chef at Ristorante Al Porto 
2004  Owner Chef Ristorante HONDA