Concept | [Official] Ristorante IL BAMBINACCIO | Italian Restaurant in Nishiazabu, Tokyo

Season, Beauty, Craft

Japan and Italy.

Rather than simply fusing two different food cultures, we look to what runs beneath both: a deep respect for nature and for ingredients.

With Italian cuisine as the foundation, I want to express a cuisine of my own, layered with Japan's seasons, its land and its delicate sensibility.

And through each dish, I hope to offer you a rich and memorable time.

At Bambinaccio, we cherish seasonal ingredients from all over Japan and cook mainly with what arrives from producers across the country.

That is because I love living ingredients that carry the breath of the people who grew or caught them.

Fish caught that morning and vegetables just harvested sometimes reach our kitchen the very same day.

Holding ingredients like these, I often find an unexpected new dish taking shape.

Facing the seasons and nature, I capture on the plate flavors that can only be met in that moment.

That is the joy of cooking, day after day.

The ingredients that come to us from producers across Japan carry their passion and their pride.

They never send anything they are not satisfied with.

Sometimes that means an order never arrives, which can leave us in a bind, but I love people who are this honest and sincere.

That is exactly why what does arrive has a special strength, and simply tastes delicious.

The heart cannot be seen.

Yet I believe people's feelings naturally show, both in the ingredients they raise and in the dishes born from them.

I want to receive those feelings with care and pass them on to our guests through our cooking.

I see cuisine and tableware as companions that bring each other to life.

Food gives a vessel its expression, and the vessel, in turn, reveals a different side of the food.

After many years devoted to cooking, I came naturally to making vessels myself.

Valuing the character of the clay and the irregularities that arise naturally, I search for forms in which both food and vessel can live.

Neither should overpower the other; they should simply be in harmony.

As a cook, those are the vessels I want to make.

And when food and vessel become one, I hope the time you spend at our table becomes all the richer.