European Dining Cuccini

A masterpiece from a chef who is particular about using local ingredients. Takuo Iwanishi, originally from Yosano Town, gained experience in Tokyo before returning to his hometown. He renovated a former warehouse for "monshi," a traditional Japanese paper that is characteristic of a town that prospered through weaving, and opened a restaurant eight years ago that focuses on Italian cuisine. Tango vegetables are particularly flavorful, and adding just a little salt, vinegar, and oil can transform them into an exceptionally delicious dish. He opened the restaurant with the hope of letting the locals know about this, and now most of his customers are repeat locals. In addition, he started his own farm this year and has a nutrition education teacher who teaches children. His supplies range from nearby eggs from farmers and fishermen in Kyotango, and Mino Poultry Farm in Ine Town, to Yaga pork and chickens from a little further away in northern Hyogo (Tajima). We look forward to seeing more of Chef Iwanishi's future work, as he has developed a deeper understanding of his ingredients and work. .