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Villa AiDA
Italian
The chef took a one-way ticket to Campania at 21, spent four years there, then came home to his family's farm in Wakayama and opened an Italian restaurant in the middle of it. That context matters, because the produce growing in the surrounding fields, over a hundred varieties, goes straight to the table. It reads like a concept; it runs like a working farm that also happens to serve dinner.
The awards strongest first
- Gault&Millau 4 Toques
- The 50 #81 · Asia's 50 Best Restaurants
One number, weighted & current 88
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