Embark on a culinary adventure through Japan, where three extraordinary restaurants seamlessly weave local flavors with Italian flair. These establishments showcase the power of regional ingredients, showcasing a unique blend of tradition and innovation.
Villa del Nido: A Symphony of Local Delights in Kyushu
Nestled in the northern part of Shimabara Peninsula, Villa del Nido is a culinary gem nestled in the heart of Unzen City, Nagasaki Prefecture. A mere 90-minute drive from Nagasaki Airport, this restaurant offers a tranquil escape amidst breathtaking views of the Ariake Sea. Chef Yoshikawa, a native of the region, infuses his passion for local ingredients into every dish. After honing his skills in restaurants in Fukuoka and undergoing a year of intensive training in Piedmont, Italy, he returned to Japan, opening Villa del Nido in 2015. The restaurant embraces a minimalist approach, focusing on a carefully curated 8 to 10-course tasting menu that celebrates the bounty of the region.
From the vibrant greens of Nagasaki’s Tangin to the distinctive aroma of Unzen’s Kobo Takana, Villa del Nido showcases a culinary tapestry of local treasures. Each ingredient, from the rich seaweed of Ariake Sea to the succulent stonefish of the Goto Islands, tells a story of the region’s unique terroir. The restaurant’s commitment to local producers is evident, with ingredients sourced directly from nearby farms and producers, ensuring a fresh and authentic dining experience. Villa del Nido epitomizes the art of ‘terroir-driven cuisine,’ paying homage to the land that nourishes it.
Ca’enne: A Warm Embrace of Italian Authenticity in Nagano
Escape to the serene beauty of the Yatsugatake Mountains in Nagano Prefecture and discover Ca’enne, an intimate Italian restaurant with a warm and welcoming ambiance. Chef Ushi, who honed his skills in renowned Michelin-starred restaurants in Piedmont and Emilia Romagna, meticulously crafts a menu that reflects his passion for Italian authenticity. The restaurant’s name, ‘ca’enne,’ translates to ‘house of N,’ a nod to the chef’s initials and the warm, familial atmosphere that pervades the space.
Located a mere 20-minute drive from JR Chino Station, Ca’enne offers a tranquil escape in the heart of nature. The chef’s decision to establish the restaurant in this picturesque setting stemmed from his desire to create a space that echoes the breathtaking landscapes of his Italian training grounds.
Ca’enne embraces the principles of farm-to-table dining, sourcing fresh ingredients directly from its own garden and local foragers. The restaurant’s menu, a testament to the chef’s dedication to Italian culinary traditions, features dishes cooked over an open wood-fired oven. The warmth of the fire, the aroma of freshly harvested herbs, and the chef’s meticulous attention to detail combine to create an unforgettable dining experience. The restaurant’s newly established curing facility produces exquisite cured meats, echoing the time-honored traditions of Emilia Romagna.
Goryori Fujii: A Celebration of Seasonality in Toyama
Journey to the charming port town of Iwase, a historical trading hub that has undergone a vibrant revival. Here, Goryori Fujii stands as a testament to the region’s culinary heritage. The restaurant, located a short 20-minute LRT ride from Toyama City, has become a cornerstone of the town’s revitalization efforts, spearheaded by the renowned Manshuzen Sake brewery.
Chef Fujii, a native of Toyama, draws inspiration from his culinary training at esteemed restaurants in Kanazawa and Kyoto, infusing traditional Japanese techniques with a contemporary twist. Goryori Fujii’s menu is a celebration of the seasonality of Toyama’s bounty, showcasing fresh seafood and produce sourced directly from local producers.
The restaurant’s signature dish, the ‘wan-tane’ (soup bowl), showcases the chef’s expertise in preparing delicate and flavorful broths. From spring’s vibrant firefly squid to the succulent abalone of summer and the fragrant autumnal ayu rice, Goryori Fujii’s menu is a captivating journey through the seasons. The restaurant’s unwavering commitment to local ingredients and traditional techniques is a testament to the chef’s dedication to preserving the culinary traditions of Toyama.
