Having spent many long years in Italy, honing his skills across rural trattorias and Michelin-starred restaurants alike, Masaaki Fujita dares to be transgressive in his kitchen. At Lacerba, he’s made a name for himself showcasing Japanese ingredients in the rich context of regional Italian cuisine, but his latest invention is perhaps the boldest one yet: an entire line of artisanal sweets marrying traditional dolce with the tropical flavours of Okinawa.
Reservations essential.