The concept is an encounter between Italian home cooking and the seasons of Japan. Each dish combines Japan’s four seasons with the distinctive characters of Italy’s twenty regions. Ingredients come from Yamanashi and Nagasaki Prefectures, the home regions of the chef and service staff respectively, affording a surfeit of bounty from both mountain and sea. In the evening, the menu offers both the fun of choosing à la carte and generous portions; you can also order a number of single dishes and split them. Lunch is strictly set menus.