Omaggio da Konishi

The story

Omaggio da Konishi: Italian Cooking with Shimane Ingredients in Matsue

Roots and training

Omaggio da Konishi brings a distinct blend of Italian regional cuisine to Matsue, where chef Tatsuya Konishi honors his hometown through every plate. His kitchen pairs Shimane's seasonal harvest with techniques refined during five years of training abroad, creating dishes that reflect a deep respect for both terroir and craft.

Konishi was born in Matsue in 1975 and built his foundation over five years of training at a three-star restaurant in Italy alongside stints at El Bulli in Spain. He spent twelve years honing his skills in Tokyo kitchens like Cascina Canamilla and Vino della Pace before launching his own venture in February 2019.

Philosophy and produce

The restaurant's name translates to homage, guiding a philosophy that treats local ingredients with dignity while applying Italian cooking methods. Konishi integrates Shimane staples, including the renowned Sixteen Island Nori featured in regional media, into his menus to highlight the unique character of the area. Diners select from three dinner courses designed to reveal flavors found nowhere else, balancing rustic traditions with precise execution.

Consistent acclaim

This rigorous attention to detail has earned the restaurant steady recognition from Gault&Millau, reaching a score of 15 for 2026. The accolades validate Konishi's approach of merging international expertise with the resources of his home region, resulting in a dining experience where the quality of the Shimane harvest remains the central focus.