Executive Chef, Asakusa resident.

KaZU has been traveling between Tokyo and various Italian cities for over 20 years, and has been impressed by the richness of Italian cooking methods that are simple yet bringing the best tastes of the ingredients.
He set up a laboratory specializing in Panzerotti in Milan, with a friend who loves Italian food. And after a year of experimenting, they finally perfected a secret recipe, that makes Panzerotti crispy and crunchy on the outside and chewy and tender on the inside.

In February 2024, he opened a Panzerotti specialty restaurant in Asakusa, a place he is attached to.
The menu features sumptuous meals made from a variety of carefully selected Italian ingredients.
There is an eat-in space available, and Take-out is also possible.