This was my fourth visit.Chef Kenji Kawamura, who trained in Italy, offers authentic regional dishes using fresh local ingredients from Ibaraki. The homemade pasta, cheese, and prosciutto made in-house, along with the careful cooking in a wood-fired oven, are truly appealing. The warm, family-style Italian atmosphere makes it a special place to enjoy a reservation-only course menu that allows you to deeply appreciate the flavors of the ingredients.The chef has trained all over Italy (his wife is Italian) and is well-versed in dishes from various regions, from risottos in Northern Italy to meat dishes in Central Italy.As always, every dish from start to finish was delicious. The standout items were the octopus and the tender quail, both enhanced by the flavors from the wood-fired cooking. The risotto and handmade pasta were also exceptional. Overall, the course highlighted the smokiness from the wood oven, homemade elements, local Ibaraki ingredients, and seasonal flavors. The wine pairing was excellent as well.If you're looking for authentic Italian cuisine in Japan, Nonna Nietta is undoubtedly my favorite. It was a great meal.Menu:1. Homemade fresh mozzarella cheese2. Homemade one-year aged prosciutto, ricotta cheese, Ibaraki melon3. Fried white fish from Kasumigaura, new onions4. Wood-fired homemade natural yeast bread, Koshia butter5. Wood-fired octopus, new potatoes, chive sauce6. Wood-fired tender quail thigh/breast/liver, eggplant7. Wood-fired botan shrimp risotto, melon from thinning8. Pasta: Homemade tagliatelle with egg mushrooms, butterbur buds, and whey sauce9. Wood-fired sirloin from a breeding cow, zucchini10. Plums, gelato11. Watermelon, coffee
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