Enoteca Pinchiorri Nagoya

The story

Crafted with passion, served with love

A Florentine Legacy, 200 Metres Above Nagoya

The story of Enoteca Pinchiorri begins in Florence in 1973, when Giorgio Pinchiorri — born into a grape-growing family in Modena — opened a wine bar after a fateful encounter with a single bottle changed his life's direction. It was there that Annie Féolde began cooking dishes designed to complement the wines, and what started as a modest enoteca grew into one of Italy's most celebrated restaurants. In 1993, the Florence original earned three Michelin stars, with Féolde becoming the world's first female chef to hold that distinction. The Nagoya outpost carries that same DNA to the 42nd floor of Midland Square, directly connected to Nagoya Station.

The People Behind the Plates

Giorgio Pinchiorri remains one of the world's most authoritative voices on wine. His personal cellar holds approximately 150,000 bottles, and every wine poured at the restaurant bears his personal selection. The sommelier team works from a stock of around 7,000 bottles, matching each course with precision.

Annie Féolde's culinary philosophy — rooted in Tuscan tradition, shaped by the influence of Nice, and refined through decades of technique — defines the kitchen's direction. Her approach respects the integrity of ingredients while pushing them toward something entirely her own: traditional Italian cuisine reimagined with creative rigour.

The Nagoya team brings its own distinction. Executive chef and pastry chef Kohei Shima received the Best Pastry Chef Award by Valrhona and Pariani 2025, and represented Japan at the 2025 Panettone World Championship. In 2026, Enoteca Pinchiorri Nagoya was named the only restaurant in Japan selected for 50 Top Italy 2026 — an international ranking dedicated exclusively to Italian cuisine.

The Setting and the Plate

Step through the entrance and the space opens into a 7-metre-high ceiling hung with Venetian glass chandeliers, Victorian rosewood furniture lending warmth and gravity to the room. Floor-to-ceiling windows run the full length of the main dining room; at night, the city spreads out below in light. A private room accommodating two to fourteen guests offers the same panorama in an intimate setting — suited to proposals, anniversaries, or quiet business dinners.

The ingredients on the plate bridge two food cultures. Seafood from Mikawa Bay and Ise Bay, vegetables from the Chita Peninsula, and Italian imports — porcini mushrooms, olive oil — arrive together in courses that reflect the seasons. The lunch menu moves from amuse-bouche through pasta and fish to a selection of seasonal desserts from the pastry kitchen. The wine list, curated by Pinchiorri himself, earned the Wine Spectator Best of Award of Excellence, a recognition that speaks to the depth and integrity of the cellar.

What Enoteca Pinchiorri Nagoya offers is Italian cuisine with genuine roots — not a concept, but a continuation of something that began over fifty years ago in Florence, now written in the language of a Japanese city and its landscape.