ABOUT
Here's a paragraph. Click here to add your own text and edit it. It's easy. Just click "Edit Text" or double click me to add your own content and make changes to the font. Feel free to drag and drop me anywhere you like on your page. This is a great place for you to tell a story and let your users know a little more about you.
This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company. Talk about your team and what services you provide. Tell your visitors the story of how you came up with the idea for your business and what makes you different from your competitors. Make your company stand out and show your visitors who you are.
Let visitors to your website know what they'll find right here. Present your company as the solution to a specific problem and highlight the ways your services can make life better for people. In a few words, explain the impact your company has had, or hopes to have, on its community and the world. Tell readers how your company puts its users first. Emphasize how it looks out for them, finding solutions to meet their needs and keep them satisfied. Ensure potential customers that they won't regret choosing your services.
totto/Origin of the logo
The image used in the logo is a terracotta container called a pignata.
This is a utensil used for cooking in the Basilicata and Puglia regions.
It is often used in stews, and is one of totto's specialties.
Chef Profile
TAKESHI NEMOTO
Owner chef Takeru Nemoto
Born in Tokyo in 1979.
After graduating from culinary school, he worked at Enoteca in Hiroo before joining Asteria Da Vinci in Nishi-Azabu in 2001. He learned authentic Italian regional cuisine from the Italian owner, Leonardo Valeo. In 2005, he became head chef at Ristorante La Gioconda in Nishi-Azabu. In 2010, he opened his own restaurant, Osteria Totto. He is currently active in a wide range of areas, including party catering and selling processed food gifts.
2002
Italian Chamber of Commerce Culinary Grand Prix
Grand Prix Winner in the Dessert Category2002-2006
Awarded the Flag twice by the Accademia Cucina della Italiana.Gold Plate Knighthood Award
Member of the Italian Fine Wine and Gourmet Association
January 19, 2010: osteria・totto opened independently