Profile and Video


Takuya Hagiwara

He had been under Chef Harada as a sous-chef at Aroma-Fresca for about ten years. From April 2016, he took up the post as chef at Casa Vinitalia, where he is now.

He insists on making fresh noodles by hand, striving every day to create Italian cuisine to be enjoyed by Japanese.
We also serve our spectacular dishes considering which of our 300 kinds of wines matches best to each of our customers.


Satoshi Takahashi

Hotel Seiyō Ginza
Lecturer of Shinya Tasaki wine school and shop manager of an izakaya
Manager of Mikuni Marunouchi
Chef Sommelier of Hotel de Mikuni
Manager of Casa Vinitalia

Video Clip

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