After running an espresso specialty restaurant in Kobe for 20 years, he opened this pioneering restaurant in Fukusumi to offer what he considers “slow food” cuisine. He chose to open the restaurant in Fukusumi because of its close proximity to the scenery of Tuscany in Italy. He regularly visits Italy to learn Mamma’s recipe, and without changing the cooking method at all, he uses locally grown vegetables to create his own unique flavor. The sweets made by his wife are also excellent.
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