Cusavilla

The story

Cusavilla: Grounded Italian Dining in Tokyo’s Nishiazabu

Seasonal philosophy and Italian roots

Cusavilla brings a grounded approach to Italian cooking in Tokyo, where Chef Kanae directs the kitchen after taking the lead in March 2024. She builds on training she began following an early visit to the capital, translating that foundation into daily practice. Her routine involves walking farm borders and riverbanks to discuss cultivation methods directly with growers. This constant dialogue ensures that every plate reflects the exact conditions of the current harvest.

Vegetable driven menus

The Italian cuisine follows a vegetable driven progression rather than relying on heavy sauces or imported luxury goods. A typical sequence features terashima eggplant, kitakari potatoes, and sweet corn alongside fermented condiments and fresh herbs picked that morning. Proteins appear sparingly but with precision, including ayu caught in regional waters and Miyama deer raised nearby. Guests can follow the shorter lunch format or commit to the full dinner sequence, both ending with a peach preparation and a light merengue made from rescued ingredients.

Quiet space and green standards

Located one level below street level in Nishiazabu, the room maintains a calm atmosphere suited to extended conversation. Private seating is available for those who prefer complete separation from the main floor. The team behind this Italian kitchen recently earned four radishes from the We’re Smart Green Guide for its dedication to waste reduction and sustainable sourcing. Timed service slots keep the pacing steady while allowing guests to linger over each course.