Where can you eat the best tomato pasta?
Naples, Catania, Florence?
No, in Kyoto! It seems impossible, but that’s the truth. And the secret is simple: you just have to add the proverbial attention, or better obsession, for the research of the ingredients that the Japanese Chefs put in each one of their dishes, to the passion, creativity and experience of one of the best Italian Chefs abroad, Valentino Palmisano,