cusavilla

The dishes feature the use of vegetables without waste, highlighting seasonal ingredients that change with each season. The delicate and profound flavors of the dishes are visually beautiful and cherish the original taste of the ingredients. Please enjoy a variety of dishes that allow you to discover new flavors beyond the boundaries of Italian cuisine, pleasing both the eyes and the palate.

The interior, which is modern yet evokes the traditional beauty of Japan, allows you to spend a relaxed time in a tranquil atmosphere. It is a comfortable space suitable for a special dinner. With attentive service, there are new discoveries every time you visit, creating a cozy environment.

Opened in 2016, it offers creative Italian cuisine with a focus on local production and consumption. The dishes evoke the breath of nature and have become beloved by many food enthusiasts. Since its opening, it has established a unique style and continues to provide visitors with new culinary delights.

In 2021, impressed by the cuisine at cusavilla, she moved to Tokyo to study Italian cuisine from the basics under Chef Toshifumi Nakahigashi. In March 2024, Chef Nakahigashi moved to Kyoto and became the new chef of "cusavilla". In order to bring out the best characteristics of the ingredients, he continues to visit the producing areas and learn from the producers. His goal is to express the scenery of nature in his cuisine, and he continues to evolve.