logue

The story

logue in Kochi blends Italian cooking with local coastal ingredients

The kitchen and its direction

At logue in Kochi, Chef Kitamura guides an Italian kitchen that bridges traditional recipes and local harvests. His background includes winning the Italian Week 100 Young Chef Award, which established his technical foundation before he moved to Shikoku. The team now applies that training to the peninsula’s markets, creating a refined modern Italian approach that respects both traditions. This steady refinement earned the restaurant a 15-point rating from Gault & Millau in 2026.

Seasonal plates and regional ingredients

Summer menus feature crisp watermelon tomato gazpacho alongside chilled beef tartare. Local catches like bonito and rock oyster appear frequently, highlighting the coastal waters of Tosa City. The kitchen balances bright acidity with rich textures, letting each ingredient speak without heavy sauce work. These plates form the core of the evening service, where precision meets the relaxed pace of the region.

The dining space and setting

The restaurant sits within Villa Santorini, a property designed to echo the white walls and blue accents of the Greek island. Guests dine in bright rooms that frame views of the surrounding hills and gardens. The layout encourages conversation while maintaining a quiet focus on the meal. A dedicated wine cellar holds selections for pairing, recognized officially by the Order of Sabrageurs as their local Caveau.