Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Villa del nido
(villa del nido)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Yoshida Takafumi - Expressing the richness of this land on a plate
Food
Facing the local ingredients head-on, he sublimates them into unique cuisine
Space
Located in a corner of his own home, the interior of the shop is a relaxing space filled with the warmth of wood.
Set menu
Review
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Review 2,811casesFollower 6,965PeoplePick-up reviews
【★4.3】地物の素材力を活かしながら組み合わせでも勝負するテクニシャン...
3,401文字★ おまかせコース（18,150円、税サ込）滞在時間：約2時間10分 東京から長崎県に来ております。 吉田貴文シェフが腕を奮う同店（4.12）。 イタリア現地でも（特にピエモンテ料理を）学んだようですが、 現在提供しているコースはイタリアンの枠を超えるような構成と...Find out more
2023/09 Visitation
1times
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Review 953casesFollower 18,305People地産地消！また長崎県に行きたいと思える
長崎空港から1時間程の場所にある。場所的に行きにくいからレンタカーがお勧めかも！地産地消で拘りが凄くて好みのお店でした。新規予約もできるしいいよね。 3年連続 The T...Find out more
2024/03 Visitation
1times
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Review 792casesFollower 1,129People大切な人と訪れたい 地元食材がふんだんに使われた温かみのあるレストラン
雲仙の田舎町、海沿いの大通りから少し入った畑と民家の間にあるこちらのお店。電車で行くこともできますが、車利用が便利です。 お店の特徴は、食材のほとんどが長崎県産のもので、お店に到...Find out more
2023/11 Visitation
1times
Restaurant information
Details
| Restaurant name |
Villa del nido（Villa del nido）
|
|---|---|
| Categories | Italian、Innovative cuisine |
| Phone number (for reservation and inquiry) |
0957-73-9713 |
| Reservation Availability |
Reservations Only
電話またはネット予約。 |
| Address |
長崎県雲仙市国見町多比良甲313-2 |
| Transportation |
About 3 minutes by taxi from Tabira Station on the Shimabara Railway About 5 minutes by taxi from Tabira Port The nearest accommodations are ① Kangetsuso (room only available) About 15 minutes on foot from our hotel (about 3 minutes by taxi) ② Tokitoki (room only available) A traditional building renovated accommodation for rent (about 10 minutes by taxi) 693 meters from Taira. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
10 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Outdoor smoking area available |
| Parking lot |
OK |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
House restaurant |
| With children |
There is no children's menu. |
| Website | |
| Remarks |
As all participants will start at the same time, please be sure to arrive on time. *Cancellations made 3 days or more in advance will incur a cancellation fee. |
閉じる
ChefYoshida Takafumi - Expressing the richness of this land on a plate
Yoshida, who was born and raised in Kunimi-machi, Unzen City, Nagasaki Prefecture, opened a local Italian Cuisine restaurant on the grounds of his own home. After graduating from university and training in Fukuoka, he decided to move to Italy to experience the authentic atmosphere. He honed his skills at Michelin-star restaurants in Piedmont, and opened this restaurant after returning to Japan. He was touched by the natural, logical cuisine that he felt was rooted in the land. He expresses the bounty of his hometown, which he loves and understands the most, as his own unique Italian cuisine.
Food Facing the local ingredients head-on, he sublimates them into unique cuisine
The course, which consists of eight dishes and cheese or dessert, captures the current state of Kunimi-cho. For example, during the autumn when we visited, the chef steamed a type of snail called Tengunishi, which is caught in the Ariake Sea, in white wine, then coated it with a paste of native Fukushima pumpkin and salted sea urchin from Ukujima, where his wife's family lives, and sprinkled mint from the garden on top. In short, the main ingredients that make up the course are those from around Kunimi-cho that are available at that time and those that are connected to him.
SpaceLocated in a corner of his own home, the interior of the shop is a relaxing space filled with the warmth of wood.
"I want guests to feel as if they are eating in the forest, close to nature," said Yoshida, who created an impressive space with all of the ceilings and walls designed with solid wood. Beyond the windows is a well-maintained garden, and on the grounds next to it, herbs and vegetables are grown to add an accent to the dishes. Although it is a small restaurant run by just him and his wife, every guest will feel comfortable inside, as Yoshida's hospitality is infused into every corner of the restaurant.
After spending some time in Italy, Chef Yoshida Takafumi presents Kunimi Town Italian Cuisine cuisine that is true to its local flavor.
What Chef Yoshida Takafumi can do in this land. That is the real joy of Restaurants "Villa del Nido" in Kunimi-machi, Unzen City, Nagasaki Prefecture. The chef expresses his Local Cuisine through his
...hometown, using the mountains, sea, water, culture, and native vegetables. "That is what I learned in Piedmont during my training in Italy," says Yoshida. This is a restaurant that conveys the essence of the richness of his hometown that he felt.