antica locanda MIYAMOTO

The story

antica locanda MIYAMOTO Kumamoto | Wood-Fired Italian-Japanese Cuisine

The chef and the kitchen

At antica locanda MIYAMOTO in Kumamoto, Chef Kenshin Miyamoto applies his background in Italian cooking to locally sourced ingredients. After returning from training abroad, he relocated the restaurant to a historic residential district near flowing rivers. Witnessing the resilience of local farmers during the 2016 earthquake inspired him to adopt wood-fire techniques. This shift grounded the menu in primal heat and preserved the quality demanded by recent Gault & Millau recognition.

Signature preparations and local produce

The kitchen prioritizes aged Aso beef grilled over natural flames, often paired with vegetables harvested from regional growers. Guests navigate a seasonal progression that features coastal catches like Ariake Sea eel alongside cultivated herbs. Each plate requires precise temperature control to maintain the raw character of the protein. This unadulterated approach defines the Italian-style cuisine practiced across every service.

The dining room and surroundings

The building occupies a quiet street between two historical waterways and faces a mature garden visible from every table. Interior elements feature Ashikita cedar and local stone arranged by a Milan-based designer who collaborated with the chef for decades. The twenty-seat layout maintains an intimate scale while offering private areas for larger gatherings. Visitors step into a setting where natural light and timber textures encourage unhurried conversation.