ABOUT US

宮本義隆シェフは、北部を中心に7年間イタリアで修業し、2008年、東京・中目黒にイタリア料理店『イカロ』を開業。北イタリアの伝統的な料理を紹介し、郷土料理に特化したイタリア料理店の先駆けの一人として、東京イタリアンのシーンを盛り上げてきた。
食べ慣れた大人や文化人、在日イタリア人などが集う店として人気を博し、ミシュランガイド東京でも2010年版から9年連続で一つ星を獲得した。 2019年、家族で北海道・ニセコ町に移住。ニセコを選んだ一番の理由は、「自然の中で暮らす」ことに重きを置いたから。
冬は趣味のスノーボードに没頭し、春夏は釣りに山登り。仕事と同じくらい「生活」を大事にする生き方も、イタリアでの修業時代に学んだものだ。 「土地が変われば、料理も変わる」のは、イタリア料理の基本。培ってきたベーシックを土台に、ニセコならではの宮本シェフの料理がどんなものになるか。自身が一番楽しみにしている。

Chef Yoshitaka Miyamoto spent 7 years training in Italy, primarily in the northern region. In 2008, he opened an Italian restaurant called "icaro" in Nakameguro, Tokyo. He introduced traditional Northern Italian cuisine and became one of the pioneers of Italian cuisine specializing in regional dishes, contributing to the vibrant Tokyo Italian food scene. His restaurant gained popularity among locals, food enthusiasts, and the Italian community in Japan. In fact, "icaro" received a Michelin star in the Tokyo Michelin Guide from 2010 to 2019 consecutively.
 In 2019, Chef Miyamoto and his family relocated to Niseko, Hokkaido. Their primary reason for choosing Niseko was to emphasize "living in nature." During the winter, Chef Miyamoto indulges in his passion for snowboarding, while in the spring and summer, he enjoys fishing and mountain climbing. He learned during his training in Italy that valuing "lifestyle" as much as work is essential.
 In Italian cuisine, the fundamental principle is that "the cuisine changes with the land." Chef Miyamoto has built on this foundation and is excited to see how his cuisine in Niseko, with its unique characteristics, will evolve. He looks forward to it more than anything else.