After receiving accolades for his cooking at Heinz Beck’s Tokyo restaurant, Giuseppe Molaro packed a bit of Japan into his suitcase and returned to his hometown of Somma Vesuviana in order to open his own restaurant. Possessing a remarkable command of Japanese technique, Molaro creates a complex interpretation using local ingredients and Mediterranean flavors in dishes such as papaccelle (a local pepper variety) ice cream with chili powder and dashi or sea bass warayaki, chicken jus, black olive chips and pak choy marinated in red miso.