Chef Kai Oya hails from Kanagawa Prefecture and grew up on Yakushima Island. His father is the chef at the renowned pizzeria "Il Mare" near Yakushima Airport. After working as a sous chef at the famous Italian restaurant Fiocchi in Setagaya, he collaborated with Chef Sasaki, who now runs "ristorante giueme" in Akita, and later became the second chef at the sister restaurant Zupperia. He was captivated by the rich culinary potential of ingredients from Izumi City in Kagoshima Prefecture. Initially, he opened a unique restaurant within a senior care facility called "Hikari no Sato," and later established a wood-fired Italian restaurant near Izumi Station.Lunch Course: JPY 11,000 Non-Alcoholic Pairing: JPY 4,400Menu: Fig / Chicken Liver Carrot / Crab / Potato Octopus / Bell Pepper Snow Corn Wood-Fired Rye and Whole Wheat Bread Mahata / Kumamoto Shrimp Peach Kagoshima Umamaka Pork / Wood Vine Purple / Noodles Mascarpone / Young Ginger Japanese Pear / Love it! Egg / Brown Sugar / MarsalaAs you can see from the photos, the menu is completely unexpected. While many restaurants may have similar menus, Chef Oya consistently delivers surprises, making each dish exciting. His deep commitment to his craft ensures that every dish embodies the essence of "理を料る" (cooking with reason), providing not only a delightful taste but also an intellectual experience. Moreover, the smooth operation of the kitchen, even with just one person, is a testament to the efficiency of his techniques. Therefore, rather than discussing each dish in detail, I prefer to summarize my experience. There is a profound emotion that can only be understood by tasting the food in that place.
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