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.
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.
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.
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.