Chef and entrepreneur, Ricardo Takamitsu has brought to Italy a unique vision of fusion cuisine, weaving together Japanese technique, Brazilian flavors, and Mediterranean culture. Founder of Sambamaki in Rome and Executive Chef for the Enoteca La Torre group, he is today a recognized ambassador of contemporary Japanese cuisine.
Born in São Paulo, Brazil, to a Brazilian father and a mother of Japanese descent from Okinawa, Ricardo Takamitsu grew up in a multicultural environment that would deeply shape both his personal and professional path. From a very young age, he stood out for his discipline, nurtured through karate, in which he became a master at just seventeen. This foundation would guide him throughout his career.
His entry into the restaurant world came almost by chance, during a catering event where he worked as a dishwasher. There he met chef Ignacio Ito, who immediately recognized his determination and talent. From that moment, Takamitsu began a fast-paced journey that, within five years, led him to become executive chef and operations director of one of Ito’s restaurants.
Driven by the desire to refine his craft, he moved to Japan to deepen his knowledge and techniques before relocating to Italy in 2006. In Naples, he worked alongside Ignacio Ito at the acclaimed Jap-One restaurant, later taking charge of Tender, where he helped reshape the fine sushi scene in Southern Italy.
In 2014, Takamitsu embarked on a new chapter by founding Sambamaki in Rome with entrepreneur Riccardo Di Salvo. The project introduced a fresh concept that merged Brazilian flavors, Japanese precision, and Mediterranean vibrancy. In a short time, Sambamaki became a landmark of contemporary dining in the capital, expanding to multiple locations and building a strong identity.
Beyond his entrepreneurial success, Takamitsu has also become a public face of fusion cuisine, with a growing presence on social media and frequent appearances on national television, often as a guest expert on contemporary Japanese cuisine and food safety. His authentic, direct approach has also found expression in education: as a lecturer at the culinary school “A Tavola con lo Chef” in Rome, he mentors young chefs and professionals, emphasizing the balance between creativity, technique, and respect for ingredients.
Today, he is Executive Chef within the Enoteca La Torre group, leading the dining experience at Enoteca La Torre Tritone, located in Rome’s Rinascente on Via del Tritone, and at Doganino, a venue that reflects his personal vision summed up in the claim: “It’s not sushi, it’s not fusion, it’s Ricardo.”
A charismatic and recognizable figure in the Italian culinary scene, Ricardo Takamitsu has turned his cuisine into a language that tells the story of encounters between cultures. Technical precision, creativity, and genuine passion define a journey where contamination and excellence meet at the highest level.
