• We select the best ingredients


    For example we choose the best cattle breeding using Miyazaki, Mie, Matsuzaka beef.
    We always try to bring out the natural taste of our dishes using simple seasoning.

     

  • For a special anniversary

    If you desire to spend a romantic anniversary with you partner Restaurant “La vita é bella” is your choice.

  • For a business dinner with your clients


    Ristorante “La vita é bella” is a perfect setting for your business dinner. A refined cuisine and a sophisticate atmosphere will transmit your good taste and make a good impression on your clients.

  • With your friends for a pleasant time here

    Meet your friend here for a tea and have a good chat. We serve various types of cakes and sweet to satisfy every taste.

  • A menu fit for children


    If you want to spend the day with your family we offer a proper lunch also for children so they can enjoy the time together.

  • Pet friendly restaurant

    From May to September you can enjoy your lunch along with your favourite companion in our beautiful terrace.

  • Table manners lesson


    Nowhere are manners more important that at the table. Table manners help to communicate respect to hosts and guests alike. Because a person who minds their manners knows how to act in every circumstance he tends to feel comfortable in unfamiliar surroundings.

Executeive Chef Yukio Ishizaki

Yukio Ishizaki profile

Yukio Ishizaki was born in Tokyo in 1963 and joined the world of cuisine at the age of 16. In 1989 he left Japan and worked in several restaurants in Tuscany, Italy until 1992. In 1994 he became a chef and, also manager of the Italian restaurant “Il giardino” in Tokyo, Asakusa. In 1997 he went on to organise a gala in Modena and Bologna for the Associazione Artusi and received an award for his role as representative of Italian cuisine in Japan. Yukio Ishizaki has published several books including “Italia ryori” (1997 Asahiya-shuppansha) “Antipasti dello chef” (2000 Asahiya-shuppansha) “Dramatic Italian” and has also been a guest on television shows such as “Yushoku banzai, ryori no tetsujin”. In 2002 he organised a gala for the British Embassy in Japan and was awarded the qualification of Maestro from the Associazione Professionale Cuochi Italiani dell’Emilia Romagna. Since 2006, Yukio Ishizaki has been the executive chef of the Suzuya Group’s three italian restaurants “La vita é bella” in Nasu Kougen and Izu Kougen. In the same year organised, at the restaurant “La vita é bella” , a special dinner for the Japanese Imperial Family. In 2007 he received a trophy of merit from the association "Stelle della ristorazione". In 2008 he also received a special merit from the council of Venice.

A chat with Chef Yukio Ishizaki

Uniting the Italian and Japanese culture through cuisine

I believe that cooking reflects a country is way of thinking, so you have to be interested in culture to fully understand a foreign cuisine. When I was 20 years old I visited in Italy for the first time. Beside the cuisine everything I saw and touched impressed me deeply. Live in Italy and study the Italian culture felt me guilty not to have enough knowledge about the mine. So I can say that approach a foreign lifestyle helped me to better understand and appreciate the beauty of the Japanese culture also. From that experience I got interested in the relationship between people living in different countries with different culture and I believe that this thought continue to influence my cuisine.


The certification of the ingredients

Italian and French wine are famous and certified around the world but did you know that also the Italian food is certified? Products such as raw ham and aromatic vinegar (aceto balsamico) are certified and named by law. Doesn’t it really reflects the efforts made to protect the country is most tradditinal food? I am sorry to see that in Japan we don't pay the same attention to our products although there are so many good ingredients. As a Japanese chef of Italian cuisine my aim is to promote the Italian culture in Japan and to try to spread awareness Japanese culture at the same time.


About Friendship

I have many Italian friends who come to Japan to promote Italian food, one of these friends is Giuliano Tassinari. We met a long time ago when I had just started to cook and we soon become good friends. There is also a healthy rivalry between us. We both use traditional Italian cuisine as a base to create something original. When we work together I am always amazed by Giuliano’s creative power and sense of taste. I would be very happy if he thought the same about me.


The ingredients

Culatello di Zibello

Culatello is one of the most prestigious "raw ham" of the Italian tradition, it originates in the Parma region, in particular from the Zibello.
The most expensive and highest quality cut is Culatello, which has a great taste and a texture which almost melts in the mouth. It is made from the muscular rear legs of the pig, whose the skin and bones are removed before being matured in the ars on the banks of the river Po and of the lower Parma.
Taking Prosciutto as reference which is made from the internal thigh, culatello is obtained from maturing only the rear muscle of the thigh, for at least 12 months.
Its weight varies from 3 to 5 kg; its form is characteristically pear shaped.

I ate Culatello in Parma at “Cavallino Bianco” restaurant. The owner and chef is Massimo Spigaroli, a master producer of culatello and president of the culatello association. He explained all about this particular ham and I really think that his culatello is the most delicious I've ever eaten.


Al cavallino bianco

Al cavallino bianco is an exquisite restaurant situated in a small village called Polesine Parnese along the Po valley. For a long time Spigaroli’s Al cavallino bianco has only saved high quality food genuine from the Emilia Romagna area. The restaurant has in fact been decorated with “cucina eccellente” prize and chef Spigaroli is often invited to teach at the prestigious Alma cooking school.


Aceto balsamico tradizionale:Traditional Balsamic Vinegar

I discovered traditional balsamic vinegar when I studied in Emilia Romagna region used in both savoury dished and desserts. The sweetness and the aroma of this Traditional Balsamic Vinegar cannot be explained using words alone. It’s used in an incredible and number of dishes and represents an essential ingredient in the Italian cuisine.
Many elements make this vinegar special. The very first grape must vinegars were made in the area in Roman times, although the qualifier ‘balsamic’ was appended to the vinegar during the 18th century. Then its production method—must from Trebbiano, Lambrusco or Ancellotta grapes is cooked, then fermented and aged in progressively smaller casks made of chestnut, mulberry, oak, juniper, ash and other woods, for at least 12 years. And most of all, its taste—thick, viscous and glossy dark, it teases the mouth with a round, velvety texture and a complex flavour that has hints of must and of the many woods the vinegar aged in. Unlike any other vinegar, the balsamico’s perfect balance of sweet and sour ensures it is just as good on salads, meats and parmesan as on strawberries, zabaione or custard.


D.O.P.

DOP stands for 'Denominazione d'Origine Protetta'.
In English, that's 'Denomination of Protected Origin' or 'Indication of Protected Origin'.   These trades marks are guaranteed by the European Union and were created to promote the authenticity and genuine characteristics of particular food and agricultural products across the continent. Italy accounts for about a fifth of all the DOP and IGP products in Europe.


Cinta Senese

I ate for the first time Cinta Senese when I worked in Toscana. It was a surprising taste completely different to Parma ham and Culatello. It was long time ago, but I can remember that taste even now.
This breed differs from other swine breeds thanks to its large white band (in Italian called cinta) covering the chest, withers, shoulders and front legs. It has a scented, particularly tasty meat, which is excellent for both cooking and classic Tuscan salami: hams, shoulders of ham, sausages, bacon-fat and coppa.
The Cinta Senese has recently been awarded with a DOP certification as a traditional product of high quality.


 

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