Tokyo・Itabashi arte’s Final December [The Chef’s Journey Through Italy — Finale Lunch —] The Culmination of Tokyo arte ― (Course only)

About Course Menu

arte, which has built its journey in Itabashi, Tokyo, now reaches a meaningful milestone ahead of its move to the Karuizawa area, the stage of its next chapter. For the final December of Tokyo arte, weekday lunch will feature a special course centered on PRIMI, tracing the 15 years Chef Tomohide Nakayama spent in Italy as a chef. Piedmont, Tuscany, Emilia-Romagna. He refined his skills in the kitchens of Michelin-starred ristoranti, and at the two-star Il Pellicano, under Antonio Guida, he was entrusted with the pasta section and continued creating PRIMI. He later spent nine years as a chef in Emilia-Romagna, standing in local kitchens and continuing to cook for the people who live there. At the beginning of the course is Cipolla Ripiena, a dish he first encountered at the very first restaurant he visited in Italy and that moved him deeply with the realization that onion could become this delicious. It is a plate that can be called his point of origin, one that led to his deep respect for Italian cuisine. For the PRIMI, the course presents pasta with crustacean bisque that expresses the technique he honed in a two-star kitchen, Pisarei, a regional dish rooted in daily life in Piacenza, and Parmigiano risotto, a dish that may be called one of the fundamentals of Italian cuisine. Rather than adorning dishes with unnecessary flourish, each plate is elevated to ristorante level through the techniques and sensibility he cultivated over 15 years, while cherishing regional cooking and its essential foundations. The course concludes with the original Tiramisu, the very starting point of Tokyo arte.