The story
In the quiet streets of Nishiazabu, Tokyo, Ristorante Al Porto has been a destination for Italian cuisine since 1983. Chef Mamoru Kataoka, widely regarded as a master of Italian cooking in Japan, leads the kitchen with a philosophy rooted in his own history: “Japanese-made Italian,” a style that respects both Italian tradition and Japanese ingredients.
The restaurant’s name means “at the port” in Italian—a nod to Chef Kataoka’s time in Milan, where he trained at a fish-focused trattoria called Al Porto. That experience shaped his approach to pasta and seafood, and the name also reflects his view of dining as a journey, from departure to return.
The cooking here emphasizes seasonal produce, gentle flavors, and visual beauty. From antipasti through dolce, each dish aims to let ingredients speak for themselves. Pasta—a particular passion of the chef—takes many forms, with sauces that change with the calendar. The restaurant describes its evening offering as “Kaiseki Italian,” pairing a multi-course menu with wines selected by their sommelier.
The interior is calm and understated, suited to both formal occasions like anniversaries and business entertaining, as well as casual meals with family or friends. Smart casual dress is requested.
Ristorante Al Porto has earned a place in the Michelin guide, receiving a Recommended rating for 2026—a testament to its consistent quality and the skill of Chef Kataoka and his son Hiroyuki Kataoka, who now works alongside him as chef.
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