The chef of Ristorante KURODINO, Keisuke Kuroda, has experience working in Tokyo as a chef and sommelier for 20 years. In 1989, he moved to Italy, and in 1991, he started working under Mr. Pinchioli, the owner of Ristorante Enoteca Pinchioli* in Florence. Both Chef Kuroda and the manager of the area have experience working in Ristorante Enoteca Pinchiorri in Italy, hence the similar feeling one can have when dining at this beautiful Italian facility in Japan. Afterwards, he also worked as a chef-sommelier at Enoteca Pinchioli Tokyo until it closed in 2010, after nearly 20 years of history. During his tenure there, he gained experience uncorking approximately 2000 different items each year, totaling around 400,000 bottles.*”Ristorante Enoteca Pinchiorri” is known to be one of the best restaurants in the world.

Chef's Biography

Chef Keisuke Kuroda was born in Saitama and has always enjoyed cooking since he was in elementary school. Since then, he developed the dream to open his own restaurant and has worked hard ever since. While in high school, he worked in a cake shop part-time before deciding to become an Italian chef after the owner of the cake shop recommended the job to him. Soon after he entered culinary school and has been working toward opening Ristorante KURODINO since then.

Interior at Ristorante KURODINO

While Ristorante KURODINO is fashioned after its mother restaurant in Italy, Ristorante KURODINO is a smaller, more casual and quaint restaurant that allows guests to really take in its high-quality modern Italian dishes. This is also a smoke-free restaurant. Ristorante KURODINO’s Ginza location has a private room that seats up to 4, while the Kagurazaka branch can seat up to 10 in their private room. With light jazz music playing in the background, guests can truly feel at ease as they dine.

Message from Ristorante KURODINO

When I first ventured into owning my own restaurant, I reflected on the past 20 years of my life and realized that it was through the care and support of all of you that I exist as I am today. Now, I aspire to create a place where you all can enjoy in return. To put it in metaphorical terms, it is like having the engine of a supercar in a compact car. That's the kind of restaurant we aim to be. Our mission is to bring smiles through food, to provide you with a luxurious experience where you can forget about time and indulge in special moments. That is our heartfelt desire.