Chef Masayuki Okuda
Tsuruoka City in Yamagata Prefecture is famous for its vegetable cultivation and abundant variety of fish. Chef Okuda offers the essence of Tsuruoka Italian cuisine using locally sourced, nutritious ingredients. The new store that opened this year has a site of 2,000 tsubo, and in addition to the restaurant "Al Kecciano", it also has "Al Kecciano Academy" equipped with a chef's table. We will also focus on regional revitalization efforts such as food tourism. In 2017, he won the grand prize at the Gourmand World Cookbook Awards for his book ``Boiling Theory,'' which explains a new way to boil pasta. He is not only a chef but also a multi-talented person. He loves food and his strong will to revitalize regions through the power of food attracts many people.
Born in 1969 in Tsuruoka City, Yamagata Prefecture. After graduating from high school, he trained in Tokyo. After returning to Tsuruoka City in 1994, he worked as the head chef of Western cuisine at ``Tsuruoka Washington Hotel'' and the head chef of ``J FARM Honami Kaido'' before opening ``Al Kecciano'' in 2000. In July 2022, we will relocate the store and move on to a new stage. He also attends numerous food events held overseas and actively promotes Japanese ingredients. 7 Agency for Cultural Affairs Commissioner's Award.
Al che-cciano
43 Inari, Ongahara, Tsuruoka City, Yamagata Prefecture
0235-26-0609
Lunch 11:30~15:00 (LO13:30)
Dinner 18: 00-22: 00 (LO20: 30)
Closed on Mondays (in the case of a holiday, the following Tuesday)
Lunch course 4,400 yen, 7,700 yen, 15,000 yen
Dinner course 4,400 yen, 7,700 yen, 15,000 yen
*Tax and service included
*Information as of August 2022.
*In order to prevent the spread of the new coronavirus infection, the restaurant information posted on this site may have changed. Please check the latest information from the store.
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