About us



オープン初年度よりミシュランガイドビブグルマン部門掲載海外のプロモーション イベントやケータリング、ウェブマガジンに寄稿など、多方面にて活躍。

イタリア料理をベースに、日本の食文化を表現した料理が特徴。香りや風味を大切にし、 柑橘やハーブ、スパイス等を料理に活かす。中でも特に「柚子」と「海苔」を偏愛する。

Owner Chef:Takayuki IGUCHI

Chef Iguchi’s culinary experience includes working in Tokyo’s established Italian restaurants where the Micheline-starred Aroma Fresca and Tacubo.

He ventured to open his restaurant in 2013, and awarded the Bib Gourmand by Micheline guide book in the same year.

He also actively developed in promotion events of overseas, catering and contributed to web magazines.

His culinary style is based in authentic Italian cuisine, but inspired by domestic ingredients to demonstrate Japanese food culture. He's focus on flavors and tastes, to utilize citrus, herbs and spices for that.


2009年 J.S.A.ソムリエ資格取得。ただ料理に「合う」だけでなく、季節に
「合う」、シチュエーションに「合う」、予算に「合う」、そして何より飲む方の好みに「合う」 を意識して日々ワインを提案している。



Sommeliere:Nao HARADA

2009 J.S.A Sommelier Qualified. Sommeliere Harada suggests the wine not only to match the meals, but also the season, situation and the budget. Especially she emphasizes the matching of guest taste.

Of course, she loves Italian wine and the other world wine, but she loves Bourgogne wine in personal.