Chef proudly boasts his dedication to the “Mediterranean cuisine” and to prove it on the restaurant sign he stretches out his arm and holds a swordfish in his hand. Said that, it is easily understood the choice of acquapazza, a classic dish of the Neapolitan seafood cuisine. So simple, yet tasty, this recipe wants some of the best varieties of fish, tomatoes, garlic, herbs, and seawater to savour the umido cooking. The wine list includes two ideal white wines fitting the occasion: Greco di Tufo and Fiano d’Avellino.Go to Recipe
of Hattori Yuki and Fukazawa Natsuki
Akasaka is one of the most exclusive residential boroughs in Minato, in the heart of Greater Tokyo. In this district a fine restaurant is located. Its front-ofthe-house is elegantly decorated with large windows overlooking luxuriant vegetation. The cuisine is Mediterranean mainly based on fish. Great attention is paid to how food is dished out. A magazine on the delicious wonders of the Italian cuisine...
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