シェフこだわりの旬の食材を活かしたイタリアンは、
大胆ながらも洗練されたひと皿が至福のひと時に誘います。
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つつもボリューム感のあるイタリアンを心ゆくまでお楽しみください。
We invite you to enjoy a wonderful time with our elegant and bold Italian dishes,
prepared with fine seasonal ingredients.
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.
1972年生まれ、千葉県出身。カフェでのアルバイト経験から料理に適性を感じ料理人を目指す。以降、パスタハウスやピッツェリア、リトランテなどイタリアンを中心にバラエティ豊かな業態を経験する中で腕を磨く。2004年にジローレストランシステム株式会社に入社。旗艦店である「マンマパスタ」や「コルティブォーノ東京」などの料理長を歴任し、2019年に「ダノイ日本橋」料理長に就任。大胆な盛り付けと繊細な味わいで魅了する。
He was born in 1972 in Chiba. He found his aptitude for cooking through his experiences as a part-timer at a café and decided to aim to be a chef. He has improved his skills while working for a variety of business categories, mainly of Italian such as pasta houses, pizzerias and ristorantes. He joined Giraud Restaurant System in 2004. He successively filled the positions of Head Chef at our flagship stores such as “Mamma Pasta” and “Coltibuono Tokyo”. He was appointed to a Head Chef of “Da Noi Nihonbashi” in 2019. He charms the customers with the bold presentation and delicate taste of his dishes.