The name is a diminutive of ‘Il Centro’, in tribute to Ristorante Il Centro in Piedmont, Italy, where the chef apprenticed. What he learned was how to express hometown flavours in a modern style, taking pride in farm produce with deep roots in the land. He overlays regional cuisines with the flavours of the Japanese seasons, refining them both. The handmade pasta he learned in northern Italy especially conveys his passion. Savour flavours born of the chef’s feelings and the climates of Japan and Italy.