With the Presence of the Italian Ambassador to Japan, 'ENOTECA PINCHIORRI NAGOYA', the Only Michelin One-Star Restaurant in Japan Selected for '50 TOP ITALY 2026', Holds an Award Commemorative Fair!

Atable Matsuya Co., Ltd. (Headquarters: 2-1 Akashi-cho, Chuo-ku, Tokyo) is proud to announce that its restaurant, 'ENOTECA PINCHIORRI NAGOYA' (4-7-1 Meieki, Nakamura-ku, Nagoya City, Aichi Prefecture, Midland Square 42F), has been the sole establishment in Japan to be selected for the esteemed international culinary ranking '50 TOP ITALY 2026'.

To commemorate this prestigious award, a 'Media Unveiling & Award Commemorative Fair Opening Ceremony' was held on May 21, 2026, with the presence of the Italian Ambassador to Japan and his spouse, as well as the Consul General of Italy in Osaka.

The event was attended by numerous media representatives and experts in the culinary and cultural fields. A commemorative menu was unveiled, chefs provided explanations of the dishes, and a dessert demonstration was performed. NHK also covered the event, featuring the ceremony and the commemorative menu on their programs 'Marutto!' and 'News 845 Tokai'.

Currently, in addition to a special course celebrating the '50 TOP ITALY 2026' award, we are also offering a limited-time special course to commemorate the broadcast of the NTV program 'Gochi ni Narimasu!' (aired April 30th). We invite you to enjoy world-class cuisine and a dish that gained popularity on television.

■ '50 TOP ITALY 2026' - Sole Selection from Japan

'50 TOP ITALY' is an internationally authoritative ranking of Italian restaurants worldwide, evaluated through blind tastings. For 2026, 'ENOTECA PINCHIORRI NAGOYA' was the only restaurant selected from Japan. The restaurant has been highly praised for its cuisine and service, which blend the philosophy of its three-Michelin-starred sister restaurant in Florence, Italy, with a unique Japanese sensibility.

■ Award Commemorative Ceremony Held with the Presence of the Italian Ambassador and Spouse

Address by H.E. Mario Andrea Vattani, Ambassador of Italy to Japan

Address by Executive Chef Kohei Shima and Chef Naoyuki Toda

Presentation of the '50 TOP ITALY 2026' Award Commemorative Menu

Dessert Demonstration by Kohei Shima

■ Sponsorship | Franciacorta Consortium

During the ceremony, the Franciacorta Consortium kindly provided 'Franciacorta', a representative Italian high-quality wine, as a welcome drink and for the toast. We express our sincere gratitude for adding splendor to our celebratory ceremony, which welcomed the Italian Ambassador to Japan and his spouse, along with other distinguished guests.

FRANCIACORTA

Franciacorta symbolizes the pinnacle of Italian winemaking, born from a deep connection to the land and a strong commitment to quality. It was the first in Italy to achieve DOCG certification solely through the traditional method of bottle fermentation, earning high international acclaim. Its delicate and elegant taste harmonizes exceptionally well with fine Italian cuisine, making it highly regarded in gastronomy scenes worldwide.

■ '50 TOP ITALY 2026' Award Commemorative Course Available Until June 30th

This special course was personally enjoyed by the Italian Ambassador to Japan and his spouse, as well as the Consul General of Italy in Osaka, during the award commemorative ceremony held on May 21, 2026.

We are offering the '50 TOP ITALY 2026' Award Commemorative Course, which was also served at the ceremony, for a limited time. This course features signature dishes highly praised by the judges and cited as reasons for the award, along with pasta created by Chef Toda, winner of the Pasta Contest Grand Prix, and desserts crafted by Chef Pâtissier Shima, a competitor in world championships. We invite you to savor the skills and tastes recognized globally during this special occasion.

A Limited-Time Special Course Woven by Two World-Renowned Chefs

'50 TOP ITALY 2026' Award Commemorative Special Course

~Savor a Special Course Crafted by Two World-Acclaimed Chefs~

[Part 1] Available until Tuesday, June 30, 2026

[Part 2] Scheduled from mid-October to the end of November 2026

■ Price: ¥24,200 per person (tax and service charge included)

■ Lunch & Dinner: Same menu

*Ingredients may change depending on availability.

| Menu

Amuse-bouche: Hairy Crab Cocktail with Balsamic Vinegar Spheres and Watercress

Marinated Green Asparagus and Trout Roe with a Light Potato and White Wine Sauce

Green Pasta Wrapped in Leaf Vegetables, "Lasanetta" with Awaji Island Onion Béchamel Sauce and a Hint of Nutmeg

Fresh Pasta "Tagliatelle" Quattro Formaggi with an Accent of Fresh Peppercorns

Dan-do-yama Highland Beef Fillet Skewers with Eggplant, Bell Pepper, Zucchini, Okahijiki, and Parmesan Reggiano, with a Sicilian Oregano and Lemon Sauce

Sicilian Cassata: Ricotta Cheese Semifreddo and Biscotti with Lemon Crema

Chocolatini and Espresso: Including 'unico 1972', developed by Tuscan chocolatier Giovanni Cagnoli and Enotecca Pinchiorri's Executive Chef Riccardo Monco. This collection is meticulously crafted by Pâtissier Shima, with each piece showcasing diverse flavors that highlight the individuality of the ingredients.

| Wine Course ¥12,100~

We also offer wine pairings to complement your meal.

With thousands of carefully selected wines from around the world, we offer tasting courses ranging from introductory to vintage selections. Our sommeliers will select the perfect wine based on your conversation. You can also enjoy our recommended exceptional wines by the glass.

Thousands of wines meticulously selected by owner Giorgio Pinchiorri, a master sommelier.

■ 'Gochi ni Narimasu!' Broadcast Commemorative Course Available Until September!

To celebrate the broadcast of the NTV program 'Gochi ni Narimasu!' on April 30th, we are offering a limited-time special course that recreates the dishes and the world presented on the show. We invite you to savor the dishes that captivated the program's guests.

■ Period: May 29th - End of September (scheduled)

■ Price: ¥30,250 per person (tax and service charge included)

■ Dinner Time

*May end earlier depending on ingredient availability.

■ Two World-Renowned Chefs

[Executive Chef & Head Pâtissier Kohei Shima]

Moved to Italy in 2002, honing his skills at restaurants like 'Miramonti l'altro', learning traditional Italian and fermented pastries. After returning to Japan, he worked at 'ENOTECA PINCHIORRI TOKYO' before moving to the Nagoya branch. Last year, he represented Japan in the 'Panettone World Championship 2025' and received the 'Best Pastry Chef Award by Va