In Italy, chef Nakamura learned the importance of traditional food appropriate to the land and climate. He reflects the season with vegetables that come from the Soni Plateau, and in autumn and winter, he procures wild game such as deer and boar from Tsuge. With the set menu, he serves both handmade and dried noodles so you can enjoy the variety. The Genovese made with fresh basil in the summer is a dish that showcases his experience of training in Genoa.