Nara's "VILLA COMMUNICO" Chef Hirota x Chiba Boso's "Itsukiri" Chef Kimura: "Echoing Terroirs - Land and Sea," a Two-Night Gastronomy Event Where Two Terroirs Meet

VILLA COMMUNICO Chef Hiroki Hirota Itsukiri Chef Ai Kimura

Itsukiri in Isumi City, Chiba Prefecture, will host a special gastronomy event "Echoing Terroirs - Land and Sea -" for two nights only on Tuesday, September 8, and Wednesday, September 9, 2026, welcoming Hiroki Hirota, owner chef of the gastronomy auberge "VILLA COMMUNICO" in Nara Prefecture.

"Nara" and "Boso"

Two chefs, rooted in different lands but sharing the common philosophy of "creating dishes with producers" and "reflecting the terroir itself in every dish," will bring their respective terroirs to create a single course.

This event will be held not only as a dinner but also as an overnight gastronomy experience, allowing guests to savor their stay at Itsukiri.

Immerse yourself in the tranquility of the satoyama, rejuvenate your mind and body with rare black hot spring water and saunas in Boso, and linger over the aftertaste of the cuisine by a bonfire. We offer a special two-night retreat where you can enjoy the cuisine, hot springs, nature, and even the flow of time in the region as a single experience.

"VILLA COMMUNICO" Conveying the Terroir of Nara

"VILLA COMMUNICO," a gastronomy auberge with 5 rooms, is nestled at the foot of Mt. Wakakusa in Nara. (https://villa-communico.com/)

"COMMUNICO" means "to share" in Latin.

This establishment, which has earned one Michelin star, is based on the concept of sharing Nara's history, culture, nature, and the thoughts of its producers with guests through cuisine and their stay.

The cuisine, deeply rooted in the terroir of the ancient capital of Nara, is primarily composed of wood-fired dishes inspired by the burning of Mt. Wakakusa and Shinto rituals, reflecting the land's memories and seasonal changes in each dish.

Furthermore, the guest rooms are themed around the five natural elements: "Fire, Water, Earth, Wind, and Wood," creating a special space where guests can feel the land of Nara through their stay.

Expressing the landscape, culture, and human activities that breathe life into the land through cuisine.

VILLA COMMUNICO is one of Japan's leading gastronomy auberges, weaving the story of the land through food.

A dish reflecting Nara's terroir Dishes from VILLA COMMUNICO delicately express Nara's nature and seasonal changes.

"VILLA COMMUNICO," a gastronomy auberge with 5 rooms at the foot of Mt. Wakakusa. A warm dining room with the live atmosphere of a bonfire and views of the Nara landscape.

"Itsukiri" Savoring the Satoyama of Boso

"Itsukiri" in Isumi City, Chiba Prefecture, is a retreat that opened in July 2023.

We have been promoting the unique food culture of the region in collaboration with local producers and fishermen.

We offer "stays that allow you to savor the terroir itself" using the abundant ingredients nurtured by the sea and satoyama of Boso.

Itsukiri aims to be more than just a place to stay; it strives to be a "travel destination" that deeply resonates with visitors by allowing them to experience the flow of time, seasons, and human activities of the region.

We actively incorporate seasonal ingredients from producers and fishermen within a 20km radius, primarily in Isumi City and the outer Boso region. We pursue local gastronomy that expresses the region's terroir by reflecting the diverse food culture unique to Boso, where the sea and satoyama are in close proximity.

Seasonal dishes born from rich nature and connections with producers A dish expressing the blessings of Boso.

A retreat nestled in the satoyama of Isumi City, Chiba Prefecture. A traditional Japanese house villa with a sauna and hot springs, allowing you to enjoy a stay integrated with nature.

Mountains and sea. Fire and water. A one-night dialogue where two terroirs resonate.

The blessings of the land nurtured by the mountains of Yoshino, Nara.

Abundant ingredients nurtured by the sea and satoyama of Boso and outer Boso.

The power of wood-fired cooking expressed by Chef Hirota and the delicate seasonality of the sea and satoyama expressed by Chef Ai Kimura.

We will deliver a special night where different terroirs echo each other and come together as one course.

On the day of the event, Chef Hirota's signature wood-fired dishes will be served with a live feel in the courtyard visible from the seating area. You can enjoy not only the taste of the food but also the flickering flames and aromas as part of the experience.

The time spent at Itsukiri itself will also be a special experience.

A retreat nestled in the satoyama of Isumi City, Chiba Prefecture, "Itsukiri."

On the day of the event, the time spent at Itsukiri will be a special experience in itself, not just the food.

After dinner, converse around a bonfire and surrender to the tranquility of the satoyama.

You can slowly savor the lingering impressions of the story woven by the two chefs while rejuvenating your mind and body in the natural hot springs and sauna.

A special night around a bonfire. Enjoying the afterglow of dinner, a unique night time experience at Itsukiri.

What we value is not just a place to stay, but "a stay that allows you to savor the terroir itself."

The satoyama landscape spreading before your eyes, the fields and forests that change their appearance with the seasons, the ingredients nurtured there, and the activities of the producers. We aim for you to experience everything, including the flow of time and air in this region.

A relaxing private villa enveloped in the scent of natural wood. A traditional Japanese house villa with a sauna and hot springs, allowing you to enjoy a stay integrated with nature.

We are equipped with rare black hot spring water in Boso.

This dark brown water, rich in organic components derived from ancient plants, is characterized by its smooth quality that gently envelops the skin. Along with the open-air baths, semi-open-air baths, and saunas, it slowly soothes your mind and body in the tranquility of the satoyama.

Rare black hot spring water in Boso. Characterized by its smooth quality, rich in organic components derived from ancient plants. Private sauna: A wellness experience to rejuvenate mind and body in the tranquility of the satoyama.

This Summer, and Towards a New Sea - "Onjuku Itsukiri" Opens July 2026

As a new accommodation base following "Itsukiri" in Isumi City, we will open "Onjuku Itsukiri" in Onjuku Town, Chiba Prefecture, in July 2026. (https://itsukiri-onjuku.com/)

The venue is located directly in front of Onjuku Beach, known for its "Desert of the Moon." In a rare location just a 0-minute walk to the sea, we will open a "Satoumi Retreat" with 10 suites and villas.

Just a 0-minute walk to the sea. "Onjuku Itsukiri - Onjuku Itsukiri -" stands as if integrated with the white sandy Onjuku Beach. An open-air hot spring bath with a view of the horizon. A "Satoumi Retreat" enveloped by the sea and sky.

A luxurious suite that brings the sea, light, and wind through a large private terrace and courtyard. A private garden with an open feel, overlooking the white sand and the Pacific Ocean.

All rooms are equipped with private saunas and cold plunge pools, in addition to open-air natural hot spring baths.

Furthermore, we offer rooms with infinity pools overlooking a view where the sea and sky seem to merge, allowing you to enjoy a stay enveloped in the openness and tranquility unique to the seaside.

The theme of the cuisine is "A Japanese full course of Satoumi, savoring the blessings of Onjuku."

We will express the memories of the land that has lived with the sea and the changes of the seasons by combining the bounty of the outer Boso sea with the blessings of the Boso satoyama, in each dish.

"Onjuku Itsukiri's" Satoumi Gastronomy, luxuriously savoring the representative ingredients of Boso. A dish unique to Onjuku Itsukiri, savoring the aroma of the sea and a refreshing aftertaste.

"Itsukiri" set in the satoyama of Isumi, and "Onjuku Itsukiri" set by the sea in Onjuku.

Through these two terroirs, spreading from the mountains to the sea, we will continue to propose "stays that allow you to savor the terroir itself."

"Onjuku Itsukiri" Official Website: https://itsukiri-onjuku.com/

Chef Profiles

Hiroki Hirota (VILLA COMMUNICO)

Owner Chef

Born in Nara City, Nara Prefecture, in 1982. Moved to Italy in 2005 and trained primarily at "Il Sole" in Bologna. After returning to Japan, he gained experience at "Ristorante Cannoviano Kyoto" and "Ristorante I Lunga," and in 2014, he studied French culinary techniques at "Lamberty Kyoto." In 2015, he was appointed chef at "Avarotz."

In 2018, he opened his own restaurant "communico" in Higashi-Ikoma, Nara. His cuisine, which deeply explores Nara's terroir and food culture, received high acclaim, earning him 2 toques for four consecutive years in "Gault & Millau." Furthermore, he received one star in the "Michelin Guide Nara Special Edition" in 2022 and 2023.

In 2024, he opened "VILLA COMMUNICO," a gastronomy auberge with 5 rooms at the foot of Mt. Wakakusa in Nara Park. With the theme of expressing Nara's history, culture, and terroir through cuisine and stay experiences, he pursues a unique gastronomy centered on primitive wood-fired cooking.

Driven by a deep love for his native Nara, he continues to communicate Nara's new food culture both domestically and internationally, engaging with local producers and culture.

VILLA COMMUNICO https://villa-communico.com/

Ai Kimura (Itsukiri)

Executive Chef

Born in Isumi City, Chiba Prefecture.

After working in the financial industry, she pursued a career in cuisine and studied French cuisine in earnest at "Le Cordon Bleu Tokyo."

After graduation, she trained at renowned restaurants both in Japan and abroad, including "ランス・ヤナギダテ," "ラール・エ・ラ・マニエール," and "Gordon Ramsay at Conrad Tokyo."

In 2012, she opened the French restaurant "Cheval de Hyotan" in Ikebukuro, Tokyo.

Her restaurant was selected as a Bib Gourmand for two consecutive years in the Michelin Guide.

In 2022, she was appointed "Isumi Ambassador."

In 2023, she received the Bronze Award at the "Culinary Masters" by the Ministry of Agriculture, Forestry and Fisheries.

In 2024, she became the Executive Chef of Itsukiri.

In 2025, she will receive a Special Award at the "Chiba Gastronomy AWARD 2025." Furthermore, she will be featured in the French restaurant guide "Gault & Millau 2026."

She develops local gastronomy that utilizes the blessings of Boso's sea and satoyama, while valuing relationships with local producers and fishermen.

◇ Event Overview

[Event Name] Echoing Terroirs - Land and Sea -

[Date] September 8 (Tue) and 9 (Wed), 2026

[Time] 18:00 Simultaneous Start

[Venue] Itsukiri- 2891 Shimofuse, Isumi City, Chiba Prefecture

[Capacity] Limited to 20 guests per day

* This is an overnight plan (accommodation fee separate).

[Co-organized by] Women In Gastronomy – WIG

https://wig-japan.com/

[Reservations and Inquiries]

Itsukiri -

Official Website: https://www.itsukiri.com

Phone: 0470-60-6090

Email: itsukiri@itsukiri.com

* Reservations will close once capacity is reached.