Dono

Chef Toshifumi Nakato believes that food is more than just nourishment – it is about listening to nature and embracing the culture of sharing. Seasons and vegetables take center stage, often sourced from his own cultivation. The restaurant calls itself Italian, and indeed many dishes nod to classics such as risotto and pasta. Yet, we are impressed by how Dono transforms these traditions with a creative twist – always a little different, always delicious. That said, honesty requires us to mention that fish and meat still have their place on the menu. 100% pure plant is possible if you mention it at reservation.