Ricardo Takamitsu is the heart and soul of the project (and more) on the top floor of La Rinascente Tritone: an international and dynamic vision that finds expression in sushi, carpaccio, and dishes perfect for a diverse clientele. A blend of culinary influences and Japanese precision at Enoteca La Torre Tritone.
Photos by Mario Suarato and Yara Bonanni
Among the faces that bring the Enoteca La Torre restaurant group to life, Ricardo Takamitsu is undoubtedly the most versatile. The Japanese-Brazilian chef embodies the group’s international spirit thanks to his Japanese-inspired cuisine, which is interwoven with influences ranging from South America to Italy, the country that has been his home for nearly 20 years.
Since 2023, he has been running the restaurant located on the top floor of the Rinascente Tritone in Rome, a 70-seat space where vibrancy, plants, and an exotic atmosphere complement Takamitsu’s menu. During the summer, the chef divides his time between the Enoteca La Torre Tritone location and the Doganino in Capalbio—a summer venue within the La Dogana by Enoteca La Torre beach club—demonstrating the versatility of his philosophy: cozy among the rooftops of Rome, yet charming and offering an unobstructed view of the sea.
International cuisine with a focus on maki and carpaccio
Ricardo Takamitsu honed his craft alongside Ignacio Ito, one of the gurus of Japanese cuisine (who now runs Otoro81 in Naples), sharing the same regional roots. That shared cultural background allowed him to gain a deep understanding of Ito’s philosophy, thereby acquiring the knowledge he possesses today.
Takamitsu’s cuisine is, in fact, recognized for his skill in preparing the fish—which he always works with whole—for his cutting technique, as demonstrated by his extraordinary Carpaccio E.L., and for his pairing of ingredients, which find their full expression in maki and nigiri.
Drawing on his cosmopolitan spirit and in line with the Lazio-based group’s goals, the chef enriches the menu with dishes featuring international flavors: lobster rolls, club sandwiches, picanha, and black cod are the crowd’s favorites, ideal for making the restaurant’s offerings appealing from brunch through dinner.
The dishes
The talent of Ricardo Takamitsu blends with the collaboration—and Italian flair—of sous chef Matteo Sparvieri, a native of Abruzzo but an Umbrian by adoption. He, too, has been part of the Enoteca La Torre team for several years, and on the top floor of La Rinascente Tritone, he stands out for a couple of dishes that align with Takamitsu’s philosophy: international yet regional, creative yet substantial. Among these are the Paccheri rolls stuffed with Genovese-style tuna with a hint of anchovy, guacamole, gazpacho gel with chopped tuna, teriyaki, and basil and parsley oil.
What makes them special? They’re breaded and fried. Or the succulent Thai-style Pappardelle with red bell pepper gel, red shrimp bisque, Nikiri soy sauce, tomato powder, and shrimp tartare. The Japanese-Brazilian chef takes center stage with the Carpaccio E.L., the signature dish of his cuisine, which features a variety of fish and shellfish such as salmon, marinated octopus, scallops, purple shrimp, and scampi, all seasoned with nigiri sauce and the seven Japanese spices.
To get in tune with the chef, one of the must-try experiences is the Temaki Cart, a small in-table cooking demonstration where he assembles the classic Japanese nori seaweed cone, typically filled with bluefin tuna, jalapeño oil, salmon roe, avocado, and nigiri sauce. What stands out here is the texture of the seaweed, flambéed at the table to create a contrast in textures with the filling. While the carpaccio is a tribute to technique and the essence of the sea, Ricardo Takamitsu also defines his cuisine through maki—fusion-style rolls always prepared with great attention to the cooking of the rice and the various ingredients used.
From sushi to the Five Shades of Salmon—with the crisp texture of the skin chips providing the perfect finishing touch to the tasting—to the variation featuring BBQ yellowtail, teriyaki, and shaved truffle; there’s also room for scallop nigiri and those with scampi and shrimp, both elegant and indulgent.
Overall, the chef does an excellent job both in preparing the fish and in selecting and presenting the dishes at the table. Central to the dining experience are the marinades—made exclusively with homemade sauces and Middle Eastern spices—which ensure freshness and acidity while enhancing the flavor and texture of the seafood.
La Torre Tritone Wine Shop
Tel. 06 62202617
rinascentetritone.enotecalatorre.group
