シェフこだわりの旬の食材を活かしたイタリアンは、
ひと皿ひと皿を繊細に盛り付けコースを通してひとつの物語を紡ぎます。
ダノイの代名詞とも言える元祖『キャベツとアンチョビーのスパゲッティーニ』はもちろん、
トレンドを取り入れた洗練されたイタリアンを心ゆくまでお楽しみください。
The Italian dishes, highlighting the characteristics of seasonal ingredients that are carefully selected by the chef,
are each delicately presented. The dishes weave a story throughout the course.
Please enjoy our trendy and voluminous Italian dishes such as Spaghettini with Cabbage and Anchovy, Da Noi’s signature dish.
ダノイでは、シェフが産地に足を運び、生産者の想いに共感した食材を積極的に仕入れています。また、イタリアの伝統的な食文化をお伝えするべく、こだわりのトマトやハム、ワインを直輸入。その希少さゆえにイタリアでも“幻のトマト”と呼ばれる「ピエンノロトマト」や、ソムリエがワイナリーを訪ね歩き品質だけでなくコンセプトに共感したワインを提供しています。
We, Da Noi, go to producing centers to purchase ingredients cultivated by people we feel we can sympathize with. We also direct import carefully selected tomatoes, prosciutto and wines from Italy in order to offer the most authentic Italian culinary experience. One of the many fine ingredients we import, “Piennolo tomato” is referred to as the “legendary tomato” in Italy due to its rarity. Our wines are selected by our sommelier who visited wineries throughout Italy to select wines, not only of exemplary quality, but with producers’ concepts we felt we could sympathize with.
1968年生まれ、東京都出身。高校時代、居酒屋でのアルバイトを機に料理に目覚め、フレンチレストランで下積みを経験。その後、日本料理店で修業をした後にイタリアンと出会う。「リストランテ シエナ」で腕を磨く一方で、出場したTVチャンピオン第一回イタリア料理人選手権で初代チャンピオンに輝く。その後「アンティヴィーノ」ほかイタリアンレストランにて総料理長を経験、2019年に「ダノイ高輪」の料理長に就任。2019年には「ダノイ」日本橋店、高輪店の料理指導役となる。素材の特性を生かした料理は、味だけでなく華麗な見た目にも定評がある。
He was born in 1968 in Tokyo. When he was working as a part-timer at an Izakaya-tavern during his high school days, he found his aptitude for cooking, and started his career from the lowest position at a French restaurant. He moved on to be trained at a Japanese restaurant, after which he came across Italian cuisine. While he started to brush up his skills at “Ristorante Siena”, he participated in the TV program - “TV Champion Italian Chef Competition #1” and won the first championship. He successively filled the positions of Head Chef at some Italian restaurants including “Antivino”, and was appointed to the Head Chef of “Da Noi Takanawa” in 2019. At the same time, he became the cooking advisor of Da Noi Nihonbashi and Takanawa. His cooking, which highlights the characteristics of each of its ingredients, has been praised not only for its taste but also for its fabulous presentation.
1983年生まれ、東京都出身。大学時代に居酒屋で初めて料理を経験し、「自分が作った料理で誰かが喜んでくれる」仕事に感動し洋食店に就職。その後イタリアンと出会い、「カ アンジェリ」などを経て2008年にジローレストランシステム株式会社に入社。リストランテを中心に腕を磨き、2019年3月に「ダノイ高輪」副料理長に就任、同年10月に料理長に就任する。五感で感動していただける料理をモットーに、ひと皿ひと皿に心を込める。
He was born in 1983 in Tokyo. He experienced cooking at an Izakaya-tavern when he was a university student. This occupation left an impression on him, in that “his own cooking pleases others”, and so he went on to get a job at a Yoshokuten - a western style restaurant. He came across Italian cuisine after a while, and after working for “Restaurant Kern” and some other restaurants, he joined the Giraud Restaurant System in 2008. He brushed up his skills mainly at the ristorantes, and was appointed to Vice-Head Chef of “Da Noi Takanawa” in March 2019, and was promoted to Head Chef in October 2019. He wholeheartedly prepares all the dishes, abiding by his motto of creating dishes that impress customers across their five senses.
