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Villa Aida redefines local eating
In a cottage in the countryside of Wakayama, Chef Kanji Kobayashi creates cuisine born from the idea of bringing dishes learned in kitchens across Italy to Japan. The concept is based on his realization that what he loved about food in Italy was its reliance on produce and meat found just steps from the restaurant; there could be no authentic dishes using ingredients imported from Italy.
Chef Kobayashi began to cultivate what he needed in his fields and befriend farmers and fishermen that could provide him with the best animals and fish. The result is a pure distillation of the produce of the fields, forest and sea of Wakayama. The diner can find the Italian soul in each preparation, stunningly plated and carefully sourced, but each is purely of Wakayama. The remote cottage stands at the edge of rice fields, surrounded by Kobayashi’s vegetable gardens, just 12 kilometers from the sea. A trek from Osaka or Nara, Villa Aida is a worthy destination for a hungry pilgrim.