Authentic Italian, seasonal cuisine
At Stefano Kagurazaka we are passionate about seasonal food.
We serve authentic Italian & Venetian seasonal cuisine prepared using fresh
ingredients in respect of traditions,
with a soft contemporary approach.
Every month freshly prepared dishes
selecting the best seasonal ingredients,
both local and imported from Italy.
All our dishes are prepared on site and served with a warm Italian welcome in a cozy and friendly atmosphere
The restaurant Stefano Kagurazaka
We feel comfortable and at home in this place, and we want to share this feeling with our guests. The ambience is unpretentious, simple yet not minimalistic, featuring natural wood and pastel tones, and its small size adds an extra note of intimacy.
A crucial part of our establishment is our staff.
Each member works hard to ensure that each of our guests has a quality and memorable dining experience every time.
My name is Stefano I’m the owner chef of the restaurant.
I was born in Valdobbiadene in Italy’s Veneto region, the home of “Prosecco,” Italy’s famous sparkling wine. At home in Italy, we used to grow our own vegetables, make our own wine and grappa, and we even raised our own poultry. Everything was prepared by the skilled hands of my mother and grandmother, and this is what instilled in me love for local foods.
My culinary education began at age 14 when I entered the hospitality institute for chefs and waiters “Ipssar Giuseppe Maffioli,” where I learned the basics of international cuisine. During this time, I trained in a variety of restaurants in the northern part of Italy.
At 17 I secured my first position as “chef helper” at a five-star hotel in Cortina d’Ampezzo, where I picked up management skills. I soon realized my place was in the kitchen rather than a hotel. I then moved to a much busier restaurant in Castelfranco Veneto. This was the perfect place to master Venetian dishes in a sparkling and extremely busy environment. I was able to build my stamina and gain the confidence I needed to pursue my goal of creating great meals for everyone.
From my youth, I always wanted to visit Japan, and when I was 24 I moved to London, the first step toward Japan, There I was able to hone my skills in a more elegant and sober style, learning to use top seasonal ingredients in a much lighter way and with great respect for their characteristics.
At London’s Harry’s Bar, noted worldwide for both the beauty of its décor and the quality of its cuisine, I worked under the chef Alberico Pennati, who that at the time was also in charge of several other luxurious restaurants in London. Pennati created the menu for the Orient Express.
After 4 years in London, at the age of 28, I decided to experience Japan, and arrived on these shores in September of 1999. it was my first time in such a huge city, and the Tokyo scenery was breathtaking.
Here I got married and for 4 years I worked as head chef for an Italian-owned company that operated several restaurants. I used the time to become familiar with the local customers, delicacies and food culture. I needed to adapt my style of cooking as well as some of my recipes in order to satisfy the tastes of our customers.
The opening of Ristorante Stefano Kagurazaka
In 2004, I decided it was time to take the next big step: to open my own place.
On February 16th of that year, I opened Ristorante Stefano in Kagurazaka, a neighborhood that had a reputation for being a “small, village-like town” in the heart of Tokyo, and home to many foreigners. The restaurant is small, but as we say in Italy, “Botte piccola fa buon vino,” which loosely translates to “The best things come in small packages.”
Today my kitchen represents a mixture of all these experiences in three countries. Without losing my Italian identity, I now produce a healthy and refined menu based on a deep knowledge of available materials and quality products. My passion for my work and creating a warm and welcoming environment for my guests are what drives me to make everyone feel the warmth of entering an Italian home.
You are welcome at any time.