ristorante NAKAMOTO

The story

Ristorante NAKAMOTO, Kizugawa: Akihiro Nakamoto's Award-Winning Italian

The chef and the kitchen

Chef Akihiro Nakamoto has brought his expertise in Italian cooking to Kizugawa since opening Ristorante NAKAMOTO in November 2011. He trained at the Tsuruhi Culinary Institute and an Italian restaurant in Nara before moving to Italy. His career progressed through Siena, Bogoga, and Florence's Enoteca Pinchiorri, followed by sous chef roles at New York's Restaurant Farai and Minami-Aoyama's Il Desiderio. Returning home, he launched a kitchen dedicated to an omakase course that filters these global lessons through themes of tradition and innovation.

The omakase philosophy

Dining here centers entirely on the omakase format, which requires extensive preparation behind the scenes. Nakamoto sometimes begins cooking three hours before guests arrive to ensure every ingredient sits at its peak on the plate. This level of care guarantees that each course delivers genuine enjoyment alongside technical execution. The resulting Italian dishes demonstrate a thoughtful balance between classical techniques and creative flair.

Recognition and setting

A Gault&Millau score of 15 reflects the steady quality maintained throughout the dining experience. The restaurant sits near the Kizu intersection inside a distinctive black building that stands out along the road. The interior remains compact and intimate, which reinforces the personal attention provided during service. Visitors can also acquire meal tickets as gifts, further underscoring the appeal of this dedicated approach to Italian cuisine.