PERTORNARE

The story

PERTORNARE in Tokushima | Award-Winning Italian Dining

Origins in the Mountains

Pertornare sits in the quiet hills of Tokushima, where Chef Hajime Omohara practices a grounded form of Italian cooking. He left a career at Sagawa Express at twenty-one to study French techniques before joining Al Ketchiano under Masaaki Okuda. This path led him to open his own kitchen in December 2014 within the remote valleys of Kamikatsu. The recognition from Gault&Millau reflects a steady commitment to this original vision.

Seasonal Italian Cuisine

The menu centers on authentic Italian cuisine adapted to the microclimate of the Shikoku highlands. Omohara visits the local morning markets directly to select produce that matches the exact stage of ripeness. He treats each ingredient with straightforward technique, allowing the natural sweetness of Tokushima vegetables and mountain herbs to carry the dish. This approach keeps the Italian kitchen grounded in the immediate landscape.

A Quiet Retreat for Diners

Guests sit in a softly lit dining room designed around traditional Japanese joinery and low wooden tables. The space connects directly to two renovated farmhouses called Omoya and Hanare, where visitors can watch the night sky or listen to the Katsura River below. Every surface feels lived-in rather than staged, which matches the unhurried pace of the courses. The layout ensures that conversation flows easily between the kitchen and the garden paths.