The story
VENTINOVE in Numata brings refined Italian cooking to the quiet hills of Gunma Prefecture. Chef Yusuke Takeuchi returned to his birthplace after fifteen years abroad, trading Tokyo’s bustling Ogikubo district for Kawaba Village.
Takeuchi spent nearly two decades honing his craft across Rome, Florence, and the Tuscan countryside, eventually running a successful trattoria in Tokyo. A forced closure in 2020 coincided with a pandemic, prompting him to finally embrace a long-held dream of settling in Gunma. He quickly discovered that the surrounding fields, mountains, and rivers offered seasonal produce far richer than he remembered from his youth. This rapid turnover in local harvests now dictates the rhythm of his kitchen.
The dinner service centers on two structured courses built around seasonal starters and house-made noodles. The Bistecca menu features a substantial bone-in sirloin from either Gunma’s Akagi cattle or Jersey breed, roasted whole over a wood fire alongside three pasta varieties. Guests preferring a lighter pace can choose the Conte option, which pairs a beef grill with an additional small main dish. Every plate in this Italian kitchen reflects the immediate availability of mountain crops and river fish.
The dining space operates within the grounds of Sata Shuzo, placing guests among active sake brewing facilities rather than a conventional commercial street. Takeuchi collaborates directly with nearby artisans to source no-additive sake, regional ciders, and carefully selected bottles from Italy’s varied wine regions. This focus on hyperlocal sourcing earned the restaurant a score of 15 from Gault&Millau, recognizing how seamlessly Italian cooking traditions meet rural Japanese terroir. Evenings here move at a deliberate pace, anchored by shared platters and conversation.
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