Cao Pian

We take pride in our innovative course meals that utilize dozens of types of vegetables. From upcycled soup made with ham bones to minestrone beautifully garnished with seasonal vegetables, we offer new discoveries with every visit. Our dishes feature delicate yet profound flavors that bring out the essence of each ingredient.

The interior is a calm space where modern atmosphere and traditional Japanese beauty blend together. The pleasant hospitality and attentive service soothe the heart with each visit, creating a relaxed experience. It is an elegant and memorable restaurant suitable for special occasions.

「Cusavilla」" is a restaurant that focuses on fresh vegetables from Akiruno, Tokyo, and communicates the charm of the region through its cuisine. We have been delighting our customers' palates and hearts with innovative Italian cuisine. Making the most of the characteristics of the ingredients, the restaurant attracts many customers with its new style of cuisine.

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.