20 Years in Kyodo, a Passion Passed Down. Rigolettino Becomes the Japan Branch of Emilia-Romagna, Italy's "Stomach."
Rigolettino, an Italian restaurant in Kyodo with 20 years of history, announces its dream to become the "Japan branch" for transmitting the authentic food culture of Italy's Emilia-Romagna region, led by three experienced individuals.
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- 📰 Published: April 1, 2026 at 19:30
Our company supports April Dream, which aims to make April 1st a day to express dreams. This press release is the dream of 'Rigolettino'.
**[20 Years of Trust and History Carved in Kyodo]**
Rigolettino (B1F, 3-12-8 Miyasaka, Setagaya-ku, Tokyo), born in Kyodo along the Odakyu Line in November 2005, has been supported by the local community for nearly a quarter-century, conveying the traditions of Italian food culture. The culinary baton was passed to the young chef Ryutaro Ishii, who will lead the next generation, the year before last, and we are now in the midst of a challenge to carve out a new history while preserving tradition.
**[Three Individuals' Real Experiences Embodying "Italy's Stomach"]**
Emilia-Romagna, hailed as "Italy's stomach," is a treasure trove of world-renowned ingredients such as Parma ham, Parmigiano-Reggiano, and balsamic vinegar.
It overflows with robust regional dishes that breathe the history of the land, such as Tortellini in Brodo floating in golden soup, Tagliatelle al Ragù (Bolognese), Tortelli filled with ricotta cheese, freshly baked Tigella, and freshly fried Gnocco Fritto.
All three members of the Rigolettino team have lived and trained in this region. They have personally experienced and deeply love its rich food culture.
We aim to be evangelists who not only create dishes but also convey the "culture" behind them. The culmination of this vision was our first event, 'Via Emilia!', held in August 2025, introducing the traditional cuisine of Emilia-Romagna.
We welcomed Chef Ryo Abe, based in Parma, and Mr. Masatoyo Tada, Japan's only Parma ham artisan.
Customers enjoying Gnocco Fritto and other authentic local dishes were even featured in a newspaper in Parma, Italy.
Moving forward, we will continue to transmit the 'true strength of regionality' from Kyodo, through holding more events that make Emilia-Romagna's regional cuisine more accessible, and through passing on culinary techniques to the next generation of chefs.
Rigolettino's challenge will continue, always with authentic flavors.
**Store Information**
**Store Name:** Rigolettino (Il Rigolettino da Gigi)
**Location:** B1F, 3-12-8 Miyasaka, Setagaya-ku, Tokyo
**Phone Number:** 03-3439-1786
**Business Hours:** Lunch 12:00〜14:30 / Dinner 18:00〜21:30
**Closed:** Wednesdays and the 1st and 3rd Tuesdays
**Website:** https://www.rigolettino.com
**Instagram:** https://www.instagram.com/rigo.kyodo/
*The information provided may change. Please contact the store for details.
**[20 Years of Trust and History Carved in Kyodo]**
Rigolettino (B1F, 3-12-8 Miyasaka, Setagaya-ku, Tokyo), born in Kyodo along the Odakyu Line in November 2005, has been supported by the local community for nearly a quarter-century, conveying the traditions of Italian food culture. The culinary baton was passed to the young chef Ryutaro Ishii, who will lead the next generation, the year before last, and we are now in the midst of a challenge to carve out a new history while preserving tradition.
**[Three Individuals' Real Experiences Embodying "Italy's Stomach"]**
Emilia-Romagna, hailed as "Italy's stomach," is a treasure trove of world-renowned ingredients such as Parma ham, Parmigiano-Reggiano, and balsamic vinegar.
It overflows with robust regional dishes that breathe the history of the land, such as Tortellini in Brodo floating in golden soup, Tagliatelle al Ragù (Bolognese), Tortelli filled with ricotta cheese, freshly baked Tigella, and freshly fried Gnocco Fritto.
All three members of the Rigolettino team have lived and trained in this region. They have personally experienced and deeply love its rich food culture.
We aim to be evangelists who not only create dishes but also convey the "culture" behind them. The culmination of this vision was our first event, 'Via Emilia!', held in August 2025, introducing the traditional cuisine of Emilia-Romagna.
We welcomed Chef Ryo Abe, based in Parma, and Mr. Masatoyo Tada, Japan's only Parma ham artisan.
Customers enjoying Gnocco Fritto and other authentic local dishes were even featured in a newspaper in Parma, Italy.
Moving forward, we will continue to transmit the 'true strength of regionality' from Kyodo, through holding more events that make Emilia-Romagna's regional cuisine more accessible, and through passing on culinary techniques to the next generation of chefs.
Rigolettino's challenge will continue, always with authentic flavors.
**Store Information**
**Store Name:** Rigolettino (Il Rigolettino da Gigi)
**Location:** B1F, 3-12-8 Miyasaka, Setagaya-ku, Tokyo
**Phone Number:** 03-3439-1786
**Business Hours:** Lunch 12:00〜14:30 / Dinner 18:00〜21:30
**Closed:** Wednesdays and the 1st and 3rd Tuesdays
**Website:** https://www.rigolettino.com
**Instagram:** https://www.instagram.com/rigo.kyodo/
*The information provided may change. Please contact the store for details.
FAQ
What kind of restaurant is Rigolettino?
It's an Italian restaurant in Kyodo with 20 years of history, deeply exploring and offering the regional cuisine and culture of Italy's Emilia-Romagna.
What is "Italy's stomach"?
It refers to the Emilia-Romagna region, known for world-famous ingredients like Parma ham and Parmigiano-Reggiano, and rich regional dishes.
What activities can be expected in the future?
Rigolettino is expected to continue promoting authentic food culture in Japan through events featuring Emilia-Romagna cuisine and passing on culinary techniques to the next generation.