Italian in Japan

We want to convey the flavor, aroma, and seasonality of the ingredients to the fullest.

A delicious harmony that can only be experienced by introduced guests. An original dish that combines Japanese and Italian Cuisine cuisine.

Utilizing the latest in culinary science, they transform local ingredients into one-of-a-kind Italian Cuisine.

A unique style that brings out the best in the ingredients. An exquisite Italian Cuisine using beef raised by the chef himself.

Relax in the scenery of singing leaves and dancing lights. A gourmet experience created by an Italian Cuisine genius, limited to one group per day.

Italian Cuisine that connects the passion of its producers

Excellent Karuizawa ingredients and fermentation technology cultivated in Northern Europe. Innovative Italian Cuisine full of talent and passion.

From Minoru Hasegawa to Kaoru HIROO

A mechanic turned chef, he established a unique world of Akita Italian Cuisine cuisine with no prior experience.

Ushimaru, a local made and consumed Italian Cuisine restaurant

The seasonings are also homemade. This fascinating course features a dazzling array of Italian cuisine made with homemade prosciutto and Hokkaido ingredients.

After spending some time in Italy, Chef Yoshida Takafumi presents Kunimi Town Italian Cuisine cuisine that is true to its local flavor.

The chef's knowledge and skill shine through in this course, which features charcoal-grilled meat as the main dish and incorporates seasonal ingredients, and is presented at various speeds.

An Italian restaurant serving ingredients grown in the rich natural surroundings and homemade prosciutto, set in the woods at the foot of the Yatsugatake Mountains.

From Minoru Hasegawa to HIROO Kaoru

Omagari is not only about fireworks!