Chef's Profile

@Dear Italian fans

It is motto for Nagagutu-tei to cook in the Italian way and not to spoil natural taste of food. Of course, there are a variety of taste in Italy. Naples has its own way of cooking. Rome is different from Milan in the style. But I believe that most tasty dish is made in the best way of cooking as its recipe has been developed in the region and from the best materials.

And I love to eat and drink. Maybe it is the most significant character for a cock. We have a lot of stock of Italian wine which I tasted for years. Please ask us about wine when you order dishes.

Last year, we opened Pizzeria two door away from the restaurant. Now, it is fashion and boom of Italian food in Japan but there is few real pizza served around. I am sure that Pizzeria Nagagutu-tei have a real one and the best one among pizza house in Japan. I hope enjoy our real Italian taste.

Sincerely Yours,
Owner and Chef,
Ryuzo Taniguchu

portrait of chef
1972 graduated from Doshisha University
1972 entered Kyoto Royal Hotel
1975 quit Kyoto Royal Hotel and entered Abeno Cooking School
1976 graduated from Abeno Cooking School
1976 entered Italian Restaurant GiGi in Kita shinchi, Osaka
1982 quit GiGi
1983 opened Nagagutu-tei
1998 opened Pizzeria Nagagutu-tei

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