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Ristorante
Stefano
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About stefano
Ristorante Stefano Kagurazaka, authentic Venetian cuisine
Since 2004 Venetian
Restaurant in
Kagurazaka, Tokyo
We pursue the authentic seasonal flavors of Italy by sourcing carefully selected fresh ingredients from both Italy and within Japan. Each month, we craft a variety of Venetian dishes. Every dish is freshly prepared to order, allowing you to enjoy them in a warm and inviting Italian atmosphere.
Ristorante Stefano Kagurazaka, authentic Venetian cuisine
Since 2004 Venetian
Restaurant in
Kagurazaka, Tokyo
We pursue the authentic seasonal flavors of Italy by sourcing carefully selected fresh ingredients from both Italy and within Japan. Each month, we craft a variety of Venetian dishes. Every dish is freshly prepared to order, allowing you to enjoy them in a warm and inviting Italian atmosphere.
Chef Stefano
About Stefano
Ciao, I am Stefano, the owner and chef of Ristorante Stefano Kagurazaka. I was born in Valdobbiadene, Veneto, a region in Italy famous for Prosecco, a renowned Italian sparkling wine. At my family home in Italy, we grew our own vegetables, raised chickens, and made our own wine and grappa. All of these traditions were passed down from my grandmother to my mother, and from my mother to me. This is how I became captivated by local ingredients and cuisine.
I began my culinary journey at the age of 14 when I enrolled in the IPSSAR Giuseppe Maffioli Culinary School. There, I learned the fundamentals of world cuisine while also training in various restaurants across Northern Italy.
At 17, I took a position as a chef’s assistant at a five-star hotel in Cortina d’Ampezzo, where I developed my management skills. However, I soon realized that my true calling was in city restaurants, where I could be closer to the customers. I then moved to a popular and busy restaurant in Castelfranco Veneto, which was the perfect place to master Venetian cuisine. It was there that I built the stamina and confidence needed to provide excellent dishes to all our guests.
It had always been my dream to visit Japan since I was young. The first step towards this dream was moving to London at the age of 24 to further hone my skills. In London, I learned an elegant and essential cooking style that focused on using high-quality seasonal ingredients to highlight their natural flavors in a simple yet sophisticated manner.
During that time, I gained valuable experience at Harry’s Bar, a globally renowned restaurant known for its beautiful interiors and high-quality cuisine. I trained under Chef Alberico Penati, who managed numerous luxury restaurants in London and even crafted menus for the Orient Express.
After spending four years in London, I decided to further my career in Japan. In September 1999, at the age of 28, I arrived in Japan. The sight of Tokyo, the first major metropolis I had ever seen, took my breath away.
For the first four years, I served as the head chef at a restaurant owned by an Italian. During this time, I learned about local customers, as well as Japan’s unique delicacies and food culture. I had to fine-tune my cooking style and recipes to ensure they were well-received by a wide range of customers.
TOKYO Kagurazaka
The Beginning
In 2004, I decided to take the big step of opening my own store.
On February 16th of the same year, we opened Ristorante Stefano in Kagurazaka, a small village-like area in the big city of Tokyo where many foreigners live. I love this area because it has a special atmosphere and great people gather there.
The restaurant was small even back then, but in Italy
”Botte piccolo fa buon vino”
『It is said that “the smaller the barrel, the better the wine”』
.
Seasonal flavors
Today, my kitchen reflects my diverse experiences while offering healthy and sophisticated menus, all without losing my individuality or respect for my Venetian roots.
It brings me great joy and purpose to create a comfortable environment where customers can enjoy our cuisine in a cozy atmosphere, making them feel as if they have stepped into an Italian home.