The story
Born into a family of Kyoto restaurateurs, chef Toshifumi Nakahigashi left for Italy at eighteen. He spent six years in Europe, cooking at Michelin-starred kitchens in Tuscany, Lake Garda, and Paris. His return to Japan saw him lead kitchens in Kyoto and Osaka before opening his own restaurants. In April 2024, he opened ristorante DONO in the Okazaki district of Kyoto, a space that marries his Italian technique with a deep respect for local vegetables and mountain ingredients.
ristorante DONO was recognized with a Michelin Green Star in the 2025 Kyoto-Osaka guide, a nod to its commitment to sustainable sourcing and vegetable-forward cooking. The cuisine is Italian in structure, but the ingredients are unmistakably Kyoto: wild herbs, seasonal vegetables, freshwater fish, and game. The menu changes with the seasons, and the current courses—Alta and Bassa—offer a progression from a pinzimonio of "mountain blessings" to a risotto with fresh peas, Kamo eggplant with miso, and a main of deer with mulberries.
The restaurant seats diners at a counter, tables, and in private rooms, all with a view of the open kitchen. Lunch and dinner are served by reservation only, with a short lunch course available for those who want a taste of the chef's approach. The atmosphere is calm and direct, letting the food speak. For chef Nakahigashi, the goal is to raise the value of Kyoto's vegetables through Italian cooking—a quiet, steady ambition that has earned him a place among the city's most thoughtful restaurants.
Recognition
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