Ristorante Claudino Ginza Branch

　The name "Claudino" embodies this story. Owner Keisuke Kuroda was nicknamed "Claudino" (little Kuroda) on the day he first met Giorgio Pinchiorri, a skilled chef who had honed his skills at the main branch of Enoteca Pinchiorri in Florence. After returning to Japan, he worked as a chef sommelier at the opening of Enoteca Pinchiorri's Tokyo branch. Three years later, he met Koichi Maruyama, who was 20 years old at the time, and together they witnessed the closure of Enoteca Pinchiorri's Tokyo branch after nearly 20 years of history.

　Maruyama then traveled to Italy to work at Il Piastrino in the mountain town of Pennabigli for three months until Ristorante Claudino opened. On the first night, after closing time, the staff threw an unexpected welcome party for him at the restaurant. They served "porchetta," a roasted whole pig or large piece that everyone could share. "I vividly remember the lively time we spent eating the food and the taste of it. I still make it often for home parties, and it always gets the crowd going," he says with a smile.

　Recently, the restaurant participated in a food event. The theme for the event was "The dish the chef would like to eat to celebrate his own life." Maruyama chose porchetta, a dish that brings back fond memories for him. However, as you can see, it's not the typical hearty dish you might imagine. This is a long-loved staple at Ristorante Claudino. "The porchetta is grilled in its entirety, thinly sliced, and served as a salad at a comfortable temperature so the fat doesn't solidify." While making the most of the porchetta's unique character, it also has a very light texture, which is definitely something you should try. As you can see from this dish, it's precisely because of their mastery of the finest and classic cuisine that they are able to create such a high-quality casual dining experience.