The lush natural beauty of rural Shimamoto provides an apt setting for the innovative, near-to-nature Italian cuisine conjured up by chef Masaki Hishida. Having done his time in the kitchens of several Michelin-starred restaurants in Italy and trained under the late Gualtiero Marchesi, the first Italian chef to earn three Michelin stars, Hishida employs his hard-earned mastery to highlight the acclaimed produce of the mountainous Mishima region between Osaka and Kyoto.
Reservations essential.