Foodies Asia (en)For "foodies" who are particular about food.

An Italian restaurant nestled in a detached house on the outskirts of Kizofukushima in Kiso Village, Nagano. It’s a hidden gem.

When it comes to pasta that carries on the flavors of Tuscany in central Italy, you can savor some of the best in the country here.

Ave. Budget: Lunch 2,000-3,000 JPY, Cafe 500-1,000 JPY

Restaurant features

In 2022, my personal theme has been the discovery of local restaurants in Japan. To pursue this, I’ve embarked on a multi-location lifestyle, planning to travel around Japan for 2-3 rounds. I’m often surprised to find myself in situations where I think, “Can you really enjoy such high-level cuisine in a place like this?”

It’s not limited to dining establishments, but over the past few years, I feel like talents with solid skills and exceptional taste, scattered across the country, have been entering a phase where they are solidifying their expressions.

The restaurant I’m introducing here, “Base,” is one such place.

Its location is in Kiso, Japan.

It stands a bit isolated, about a 15-minute drive further from “Yabuhara Station,” a somewhat unimportant local station on the JR Chuo Line.

The interior is simple yet comfortable.

Lunch-Only Operation

The basic operation here is to serve lunch and an afternoon cafe menu.

For meals, you can choose pasta a la carte, but this time I went with the pasta course (2,500 yen).

Crescentine and Prosciutto

It includes Parma prosciutto and “crescentine,” a specialty fried bread from the Emilia-Romagna region.

The crispy texture of the bread contrasts beautifully with the richness of the prosciutto.

Two pasta dishes are served.

Potato Gnocchi

with Aged Cheese “Baccus” Sauce from Shimizu Ranch

It’s topped with sautéed mountain cheese of the washed type.

Shimizu Ranch is one of the top producers of natural cheese in Japan and is located near Yomine Pass, about a 30-minute drive from the restaurant.

Only available on weekends, they also operate as a bakery, and the quality of their bread is high.

The baguette was exceptional, with a crisp exterior and moist interior.

Spaghetti Carbonara-Style

Modestly described as “style” on the menu, it’s an authentic carbonara.

However, the addition of lemon flavor suggests that it’s not the pure “carbonara taste.”

Strawberry and Milk Ice Cream

Served with a sauce made from reduced grape juice called “Moscato.”

Macchiato

Actually, one of the things that pleasantly surprised me was the macchiato. After the meal, you can choose from espresso, cafe latte, tea, and more for your drink, but it’s surprising how few places offer macchiatos. This reflects a genuine love for Italy and Italian cuisine here.

The husband and wife who run the restaurant say they honed their skills in the outskirts of Bologna, Italy. While the pasta course on this day was impressively simple, allowing the quality of the ingredients to shine, it takes courage and confidence for a skilled chef to do so little.

Their foundational skills are of such a high level that they could easily run a successful restaurant with 10,000 yen courses in the city. It’s this willingness to embrace the current culinary environment that resonates pleasantly with the palate.

I hope that this trend isn’t just a passing fad but something that leads to a future development in cuisine.

Menu

【Appetizer】
From 500 yen～

【Pasta】
4-5 varieties: From 1,200 to 2,000 yen

【Course】
“Pasta Course” 2,500 yen

*The menu and prices are provided for reference only. Please keep in mind that they may change depending on the season and the availability of ingredients.

How to make a reservation

Reservations available by phone.

Map/Access

About 8 minutes by car from JR Chuo Line’s “Yabuhara Station.”

The restaurant, located a bit tucked away, is marked by this small sign.

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