The best local production for local consumption in the big city, evolved further from "erba da nakahigashi", the only vegetable Italian cuisine which can only be eaten here, has started in 2021. Its name is "Cusavilla". Chef Toshifumi Nakahigashi has inherited the DNA of the famous restaurant "Sojiki Nakahigashi" in Kyoto.
This restaurant, which has been named after vegetables since ancient times in China, offers seasonal vegetable dishes in the traditional Japanese culture of 24 sekki and 72 climates. As the name of the restaurant reads ~ Kusabira ~, it is Cusavilla even in Italian, and we aim to be a place where customers can relax their body and mind with vegetables.
Chef Nakahigashi runs around the mountains of Tokyo every day and collects ingredients to deliver real meals of this season in Nishiazabu. For example, in March we purchase Bamboo Shoots and Wild Mountain Fish, in June we purchase Wild Ayu from Akikawa, in September we purchase Matsutake Mushrooms and White Truffles, and in November we purchase Crabs from Tsuiyama and Fresh ingredients from the producers Mr.Nakahigashi has cultivated.
The counter seats in the open kitchen where you can enjoy the chef's cooking style and light talks are the faces of the restaurant and the deluxe seats of the restaurant. In addition, there is a private room for 6 people and a semi-private room for 2 people, and it can be used in many situations such as entertaining, dating, and dining with friends you don't like.
"Enjoy the charm of Japanese as Italian food" You will be able to experience a rare meal at this restaurant.
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* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.
