Lured by the atmosphere of the ancient capital, the chef moved here from Tokyo. At his counter kitchen, in a renovated merchant’s house that blends Japanese and Western aesthetics, the chef wields skills he honed at restaurants in Sicily. Cherished flavours from the food stalls and kitchen tables of Sicilian villages are arranged with modern stylings. Through its ingredients, such as olive oil, cheese and pistachios, the chef showcases the delights of Sicily.