Chef Takeshi Kamiji presents his guests with the hometown cooking of regions throughout Italy, from north to south. He is especially fascinated by pasta, pouring his efforts into handmade dishes such as Apulian orecchiette and Ligurian trofie. The array of dishes from each area are complemented by wines from every region of Italy. The warmth of the cheerful service in a machiya (merchant’s house) over a century old brings joy to the soul.