Cuisine
Food that impresses
Cooking and hospitality, in that order.
PHILOSOPHY
A story you can taste
The energy of an open kitchen, and every plate arriving at exactly the right temperature. For weddings we build the menu from nothing, seasonal ingredient by seasonal ingredient, after listening to what matters to you. It is a gift even the most seasoned eater remembers — the kind of experience only a working restaurant can put on a table.
Tochigi's season,
opened up by Italian technique
The concept is modern Sicilian. Simple, ingredient-led cooking from the largest island in the Mediterranean, with one spoonful of invention added. Vegetables and fruit from farms nearby meet Italian craft and become something that exists only here.
Wine that loves the food back
Led by Planeta, one of Sicily's great producers, every wine here is chosen to sit beside the cooking. Paired with seasonal Tochigi produce, each quietly draws the other out. Which glass it should be is a conversation with the sommelier.
The land, on one plate
We choose produce at its peak, and produce that carries something of the grower with it. Alongside the bounty of Tochigi, we are glad to work in ingredients from your hometown or from a place that means something to you — the chef writes an original menu for each couple.
The essence of Sicilian cooking meeting the richness of Japanese ingredients: that is what hospitality means here.
SPACE
Four spaces that deepen the meal
Aperitivo
The doorway, where Tochigi artworks and a Nikkō cedar table greet you. Local art and Sicilian interiors answer each other, and the evening starts to feel like an occasion.
Wine cellar
A room for travelling five landscapes and six wineries. Bottles are arranged by region with maps and stories, to know, discuss and taste.
Dining
The main dining room, coloured by blue Ōya stone that echoes the Sicilian sea. The open kitchen puts the chef's hands within arm's reach.
Private rooms & chef's room
From the glass-walled Chef's Room looking into the kitchen to rooms for parties of 2 to 20. For business dinners, anniversaries and quiet meals.
GRAND CHEF
Angelo Pumilia
ANGELO PUMILIABorn in Sciacca, Sicily. He takes up Japanese ingredients and food culture without hesitation, building menus that express a modern Sicily with wine at their centre.
- Sous chef at the two-Michelin-star Madonnina del Pescatore
- Executive chef at Sushi Bar Clandestino
- Head chef at La Foresteria, Planeta — Sicily's leading winery
- Currently executive chef of ANGELO COURT TOKYO
TASTING
Taste it before you decide
Couples considering a wedding here can try a special course — including the pasta that earned the chef his stars — at a bridal fair, free of charge.
English-speaking staff available. Phone +81-28-614-4122 (Wed–Sun, 11:00–20:00 JST)