Sea squirt Chilli tomato sauce

Fresh nanohana greens, in season from winter to early spring, add vivid color to this pasta dish.
Processed seafood used
株式会社宏八屋(岩手県)
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Processed seafood used
After training in Italian cuisine in Japan’s Kansai region, Sasajima worked as chef at La Tour, La Vita Takaragaike, and Il Pappalardo. In 2005, he opened the “Kyoto-style Italian” restaurant Il Ghiottone in Marunouchi as owner and chef. In 2007, he became the first Japanese chef to participate in the Italian culinary summit Identità Golose. Today he regularly appears on television, in magazines, and in other media.