The most of foods we are serving are grown in Amami Islands.
You can not taste them at any other places.
You can enjoy the different seasonal food all year around.
Most of foods such as Shima-tomatos, pink dragon fruits and black sugar are shipped in from Amami Islands.
By avoiding to use too much seasonings, we can serve healthy meals and you can enjoy the taste of food itself. We never put garlic and chill in our Italian dishes.
Supervised Japanese cuisine
Head chef of “HEGISOBA SHISHIKURA” in Nishishinjyuku
He jumped into the world of the dish with graduation from high school.He worked at 20 years old in "Ginza Mikasa Hall".After 5-year ascetic practices,He acted as Shinjuku counter cooking chef de cuisine at the age of 25 years old slightly.It is independent through several chefs de cuisine afterwards.He who built original Japanese food opened "Hegisoba Shishikura" in Nishishinjuku.
Supervised Italian cuisine
Head chef of “CANOVIANO” in Daikanyama
After graduating from high school, he studied Japanese, Chinese and Western cuisine at the Tokyo Vocational School for Cookery and was active as a founding member of "Basta Pasta". After that, he headed over to Italy and studied about the taste and implementation of olive oil and Italian vegetables during a three-year training. After returning to Japan, he opened "Canoviano" in Daikanyama, Tokyo in November of 1999, after having served as a chef at “Pigo Rosso”. He is well connected and is in constant contact with farmers and producers all over Japan, and serves delicious dishes featuring purest vegetable flavors on a daily basis.