Mano

Owner-chef Ryuichi Nishimoto’s experience with firewood cooking dates back to his childhood. After honing his skills in Spain, he returned to Japan and carried out camp management and firewood production and sales. As a firewood specialist, he cooks a variety of ingredients over a wood fire, including mushrooms and wild vegetables that he forages in the Northern Alps. His “mountain cuisine” is attracting a great deal of attention.