The story
Settanta in Nagoya delivers refined Italian cuisine through the combined experience of two partners born in 1970. The chef trained initially under Hiroshi Yamada at Listante Hiro in Tokyo before spending two years studying restaurants across Tuscany and central Italy. His partner earned his sommelier credentials in Osaka and spent over a decade managing wine programs at major hotel properties before relocating to Aichi. They opened Settanta as a deliberate culmination of those separate paths, choosing to focus entirely on craft rather than spectacle.
Authentic recipes guide the kitchen, though the team carefully selects preparation methods and ingredients to match local preferences. Seasonal produce drives the menu, with particular emphasis on Kyoto vegetables and regional organic crops. Both lunch and dinner courses follow this disciplined structure, allowing the natural quality of the ingredients to dictate the pacing. This steady dedication to ingredient-driven Italian cooking recently earned a 15.5 point rating from Gault&Millau for 2026.
The sommelier builds each table’s wine selection around the day’s specific harvest and the evening’s chosen course. Diners can order individual recommended glasses or move through structured flights of three or four pours. Those seeking a complete pairing receive a dedicated glass alongside every dish served during the meal. The quiet pace of service mirrors the straightforward approach found in the kitchen.
Recognition
Ambience
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