How could a Japanese chef guide the austere restaurant of a historic hotel in a town as traditional as Alessandria? Jumpei Kuroda means business but with a smile. He has spent one third of his life in Italy and after visiting every corner of the country, since 2017 he’s at the helm of the same restaurant where he had already worked side by side with Andrea Ribaldone.
In the evening, the à la carte menu includes few items, in a balance between Piedmontese and Japanese influences. Plus there are a couple of tasting menus, one based on the territory, one free hand (Territorio and A mano libera).
Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma
Ristorante con camere
