Private Chef & Sommelier Mizuno (Zucchero)

During your stay at OMOYA Soryo,

you may wish to enjoy seasonal local ingredients paired with drinks that complement each dish.Meeting that wish is Chef Mizuno, a visiting private chef.

■ Story

In September 2025, Chef Mizuno relocated with his family from Hiroshima City to Kono Town in Miyoshi. He creates original Italian cuisine using only ingredients he has personally selected—guided by his own taste and experience.
We were introduced to him through connections in Joge Town, and he now comes to OMOYA Soryo upon request.

Beyond the quality of the food itself, his way of describing each ingredient and drink feels almost like listening to a story— adding depth to every dish.

■ Chef

Chef Mizuno8 years at a pizzeria and 10 years at a ristorante in Hiroshima.

Certified sommelier (2021).

“Eating is living.”
His cuisine is rooted in the philosophy of slow food, using locally sourced ingredients with known producers.

■ At OMOYA

The close distance between the dining area and kitchen allows each dish to be served in tune with the flow of conversation. For groups of three or fewer,

sitting at the island kitchen counter and dining while conversing with the chef

offers a more intimate way to experience the meal.To stay at OMOYA for the purpose of experiencing his cuisine—

that, too, can become a memorable way to spend your time here.

■ The Cuisine

Each dish is shaped by the ingredients available that day.

There is no fixed menu—only what the moment offers.Seasonal vegetables, mountain harvests,

and ingredients unique to this region quietly come together on the plate.The chef prepares each dish on-site,

and the aroma and sounds of cooking become part of the experience.Upon request, guests may also join the chef in the kitchen

and share in the process of creating each dish.

■ Booking

Please contact Chef Mizuno directly at zucchero.11.30@gmail.com for reservations and inquiries.