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.
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