-Cucina e Vino Convivono in Natura-


Cuisine and the wine which are the bounty of the land, “Terra”.
Having lived in Japan, Italy, and the United States, these counties have all imparted their unique tastes and ingredients into my cooking repertoire. I strive to incorporate the flavors of the ingredients and the land from which they came into my cooking, so that you can see, smell and taste their origins. I cook with the intent to enhance, and not hide, the natural flavors of the finest produce, meats and seafood. To further your dining experience, we seek to match our wines so that you may further enjoy our cuisine. In this way, we seek to bring your dining experience into full circle with “Terra”.



Tomokazu Fukuda image
Tomokazu Fukuda image


After Culinary School graduation, I apprenticed at an Italian restaurant in Japan, which drove me to visit Italy, where I continued my training around Milan, Tuscany. In Italy, I have worked at "Joia", a one star Michelin restaurant, and "ALNOLFO", a two star Michelin restaurant, as a position chef. I returned to Japan, and became a chef at "Bernini" at Azabu-Juban, and moved to the United States to be a chef for at "Bernini Honolulu". I then returned to Japan to open my own restaurant, "Terrattoria EFFE".