Located in Nishi-Azabu, Tokyo, Cusavilla (formerly known as Erba da Nakahigashi) is a unique Italian restaurant that combines a love for nature with innovative culinary techniques. The chef, Nakahigashi, is known for his dedication to using locally sourced ingredients and showcasing the flavors of each season.
What sets Cusavilla apart from other dining establishments is its commitment to practicing 'jisaibai' or 'eating local.' The restaurant follows the traditional Japanese concept of 24 solar terms and 72 microseasons, creating dishes that reflect the changing seasons and the bounty of nature. From foraging in the mountains to incorporating winter vegetables and strawberries, the chef's creations are a true celebration of the natural world.
One of the standout menu items at Cusavilla is the Minestrone, a hearty soup made with over 30 different vegetables. This dish perfectly encapsulates the restaurant's philosophy of using fresh, local produce to create vibrant and flavorful dishes. Additionally, Cusavilla offers a pairing course that enhances the dining experience, as well as a variety of other seasonal courses that allow guests to indulge in the unique flavors of each time of year.
The restaurant's interior is designed to reflect the beauty of the surrounding nature, with a warm and inviting atmosphere that complements the dishes perfectly. Whether you're a food enthusiast or simply looking for a dining experience that embraces the essence of Japanese culture and Italian cuisine, Cusavilla is a must-visit destination.
