20 Years in Kyodo, Passion Inherited. Rigorettino Becomes the Japan Bureau of Emilia-Romagna, Italy's "Stomach".
Rigorettino, an Italian restaurant in Kyodo celebrating its 20th anniversary, announced its "April Dream" to become the Japan bureau for the food culture of Italy's Emilia-Romagna region. Led by next-generation chef Ryutaro Ishii, a team of three experienced staff brings local flavors to Japan.
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- 📰 Published: April 1, 2026 at 19:30
- 🔍 Collected: April 1, 2026 at 16:47
- 🤖 AI Analyzed: April 21, 2026 at 11:49 (475h 2m after Collected)
Our company endorses April Dream, which aims to make April 1st a day to express dreams. This press release is "Rigorettino"'s dream.
**[20 Years of Trust and History Carved in the Land of Kyodo]**
Born in November 2005 in Kyodo, Odakyu Line, Rigorettino (3-12-8 Miyasaka, Setagaya-ku, Tokyo, BF1) has been supported by the local community for nearly a quarter of a century, conveying the tradition of Italian food culture. The baton of the kitchen was passed to the young chef Ryutaro Ishii, who will lead the next generation, two years ago, and we are now in the midst of a challenge to carve out a new history while preserving tradition.
**[Three Real Experiences Embodying "Italy's Stomach"]**
Emilia-Romagna, a treasure trove of ingredients that fascinate the world, such as Parma ham, Parmigiano Reggiano, and balsamic vinegar, is called "Italy's Stomach."
There, powerful regional dishes imbued with the history of the land abound, 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 Rigorettino's team have lived and trained in this region. They have personally experienced and deeply love its rich food culture.
Freshly fried gnocco fritto
The local style is to eat thinly fried bread, hollow inside, with Parma ham on top of the gnocco.
**[20 Years of Trust and History Carved in the Land of Kyodo]**
Born in November 2005 in Kyodo, Odakyu Line, Rigorettino (3-12-8 Miyasaka, Setagaya-ku, Tokyo, BF1) has been supported by the local community for nearly a quarter of a century, conveying the tradition of Italian food culture. The baton of the kitchen was passed to the young chef Ryutaro Ishii, who will lead the next generation, two years ago, and we are now in the midst of a challenge to carve out a new history while preserving tradition.
**[Three Real Experiences Embodying "Italy's Stomach"]**
Emilia-Romagna, a treasure trove of ingredients that fascinate the world, such as Parma ham, Parmigiano Reggiano, and balsamic vinegar, is called "Italy's Stomach."
There, powerful regional dishes imbued with the history of the land abound, 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 Rigorettino's team have lived and trained in this region. They have personally experienced and deeply love its rich food culture.
Freshly fried gnocco fritto
The local style is to eat thinly fried bread, hollow inside, with Parma ham on top of the gnocco.