CONTENTS
About Locanda del Campo
Concept
Locanda del Campo is an Italian restaurant located in Chijiwa Town, Unzen City, Nagasaki Prefecture. The name “Locanda del Campo” means “inn in the fields” in Italian, and true to its name, the restaurant is nestled amidst fields. It offers dishes based on traditional Italian regional cuisine, using local ingredients, and is gaining attention as a restaurant that showcases the flavors of the area.
Chef Uji and His Wife
Chef Takuma Uji and his wife, Chef Nozomi Uji, co-own and operate the restaurant. The Uji couple bring the techniques and experiences they gained from working in Tuscany, Italy, to create dishes that highlight the rich local ingredients of Chijiwa. They prioritize relationships with local farmers and fishermen, using native vegetables, game from the Shimabara Peninsula, and fresh seafood from Obama to craft menus that reflect the bounty of the region.
Restaurant Rating
Although the restaurant has yet to accumulate many reviews, its focus on local ingredients and the chefs’ technical expertise has earned it recognition as a “restaurant that communicates the charm of the region.” It has even been featured in Fujingaho, a prestigious magazine, and is expected to gain increasing popularity. The combination of Tuscan-inspired Italian cuisine and the local flavors of Chijiwa offers a unique and special dining experience.
Dining Prelude
Exterior & Entrance
The exterior of Locanda del Campo is inspired by the brown-toned rooftops of Siena, a city in Tuscany, Italy. Its simple yet warm design creates an inviting atmosphere. Upon entering, guests are welcomed by the open kitchen and the high ceilings, which allow for an expansive view of the surrounding Chijiwa coastline and mountains through large windows, giving the space a sense of openness.
Reception & Waiting Room
The interior is characterized by a high ceiling and open kitchen, with large windows that offer sweeping views of the ocean and mountains of Chijiwa. The design is simple yet warm, creating an open and inviting ambiance.
Dining Space
Guests can enjoy their meal at the counter seats, where they can watch the chefs prepare dishes up close. There are also table seats for those who prefer a more relaxed dining experience. For those who enjoy the outdoors, there is a terrace where diners can savor their meals while feeling the natural breeze.
Dishes I Tried
Primavera
A spring roll made with a special wrapper infused with sweet sake from Fukuda Sake Brewery in Hirado. The filling consists of local bamboo shoots, black sesame, and mozzarella cheese. This dish beautifully merges elements of both Japanese and Italian cuisines, showcasing the best of both worlds in a delicate fusion.
Koshinaga Tuna with Jerusalem Artichoke and Bottarga
The Koshinaga tuna is marinated with dehydration to highlight its chewy texture. Beneath it, a rich dip made with tofu from the local Araki Tofu Shop and YAMATO soy sauce lees is spread. A faintly sweet and texturally contrasting Jerusalem artichoke marinated within the dip enhances the dish. On top, a spicy kick from red Rias mustard greens, paired with the umami-filled bottarga made from amberjack roe salted with Nomo-zaki salt, brings harmony of flavors to this sophisticated plate.
Kuroda Goshun Carrot and Fritto di Sagochi
The fritto of thinly cut Kuroda Goshun carrots captures their subtle sweetness and tender texture within a light batter. Beneath them, a reduction of mandarin orange from the previous year provides a balanced blend of sweet and sour flavors with a touch of saltiness. The Sagochi caught in the Tachibanawan Bay is fried to a plump texture, and though mild in taste, it is rich in umami. Arugula adds a refreshing touch of bitterness, and the final sprinkling of Kuroda Goshun carrot greens and roasted peanuts gives a savory depth to the dish, offering a perfect balance of seasonality and flavor.
Sake Made from Our Rice
This sake, brewed in collaboration with Fukuda Sake Brewery in Hirado, uses rice cultivated by the chef himself. The sake is crafted with a focus on pairing perfectly with food. The label features an illustration drawn by the chef’s child, adding a personal and heartwarming touch that emphasizes the special nature of the drink. Additionally, 50% of the proceeds are donated to support the Noto Peninsula earthquake disaster, which gives the sake a strong social message, evoking not only its deliciousness but also a sense of warmth and community.
Chijiwa-style Pancoat
This dish is a local rendition of the traditional Puglian dish “Pancotto,” creatively adapted by Locanda del Campo, skillfully incorporating local ingredients. The dish is full of regional pride and technique.
Taro Terrine and Akou
The taro is aged to remove moisture, concentrating its sweetness and umami, then roasted to a crispy finish. This is layered with smoked mackerel from the Tachibanawan Bay, adding smoky flavors and an oceanic richness to create a harmonious balance. The dish is finished with a wrap of nori from the Ariake Sea, providing a refreshing hint of saltiness and a tightening visual appeal.
Alongside, there is a simple steamed Akou (grouper) that adds a soft texture and delicate flavor, enhancing the dish. The layers of smoked flavor, fermentation, roasting, and the nori’s essence combine into a delicate yet flavorful terrine that makes full use of the local bounty.
Chijiwa-style Rasa
The Rasa pasta, from the Emilia-Romagna region of Italy, is traditionally made by shaving a block of dough using a cheese grater. In this dish, locally sourced sweet potato flour is incorporated into the dough, giving it a slightly sweet, gentle flavor and a chewy texture.
This special Rasa is paired with a clear stock made from locally sourced Tai (sea bream) from Tachibanawan Bay, which has been carefully prepared into a consommé-style broth. This pairing enhances the mild umami and deep flavor of the dish.
The dish also features marinated winter melon for a soft mouthfeel, as well as a concentrated essence from Kōgai shellfish, which has been carefully steamed for three hours. These ingredients add richness to the delicate soup.
To finish, crisp red mizuna leaves are added for a fresh, slightly bitter accent, and a light drizzle of camellia oil brings a smooth aroma and depth to the overall dish.
This plate beautifully marries Italian tradition with local ingredients, offering a refined and flavorful experience.
Pizzocheri
This dish is a variation of the traditional Lombardy pasta made with buckwheat flour, using local ingredients to create a unique version.
The pasta is made with a rare type of buckwheat flour from Takashiro Town, known for its distinct aroma and flavor. The buckwheat adds a rustic yet deep taste and a chewy texture.
The pasta is sautéed with locally raised “Yoshiju Pork” sausage from Kōnozu Town and finished with a sage butter sauce. The combination of the buckwheat’s aroma, the pork’s savory taste, and the sage butter’s toasted fragrance creates a simple yet profound dish, capturing the essence of the region.
Wild Boar Peposo
The main course is a reimagined version of the traditional Tuscan dish Peposo, combining local Chijiwa ingredients for a powerful yet refined plate.
Peposo is typically made with a generous amount of black pepper and red wine, and in this version, wild boar thigh meat is used. The meat is slow-cooked to draw out its wild flavor, while the acidity and richness of red wine create a deep, harmonious taste. The spicy fragrance of black pepper accentuates the dish, bringing the boldness typical of Tuscan cooking.
This robust stew is complemented by roasted Chijiwa butternut squash, mashed to concentrate its natural sweetness and smooth texture, balancing the spiciness of the Peposo with its mellow flavors.
Dessert & Finale
Sicilian Traditional Cannolo with Purple Sweet Potato Cream and Kumquat Sorbet
The first dessert features a sweet cream made from purple sweet potatoes, known for their vibrant color, rich sweetness, and smooth texture. This Sicilian-inspired dessert retains the rustic, gentle flavors of the original while incorporating Japanese elements.
The second dessert is a kumquat sorbet made with original Japanese sake. The refreshing tartness and slight bitterness of kumquat combine with the delicate fragrance of the sake, creating a clean and crisp aftertaste. The subtle sweetness and sharp flavor bring balance to the overall dish.
To finish, “Yura Wase,” a variety of mandarin orange, is made into chips and added for a crispy texture and concentrated citrus fragrance, enhancing the dish.
This dessert beautifully combines the essence of Sicily with local ingredients, offering a sophisticated balance of flavors with the harmonious contrast between the rich purple sweet potato cream, the refreshing kumquat and sake sorbet, and the crisp mandarin chips.
Tea Sweets
These tea sweets feature traditional Italian treats combined with local ingredients, encapsulating the flavors of the region and the seasons. They include:
- Chestnut Cream-filled Sfogliatella – A Neapolitan pastry made with layers of crispy dough, filled with a chestnut cream that adds autumnal sweetness.
- Rice Cake (Torta di Riso) – A Bolognese classic, made with rice from the chef’s own farm, emphasizing a soft texture and gentle sweetness.
- Dried Persimmon Chocolate Salami – A twist on the Italian classic, this version includes dried persimmons for a unique Japanese touch.
Summary and Reflection
This experience was a one-of-a-kind culinary journey that skillfully fused traditional Italian cuisine with the rich local ingredients and culture of Nagasaki. The dishes tell a story of the land, blending local harvests, Italian traditions, and fermentation culture into a seamless culinary experience. Each plate carries its own narrative, yet they all contribute to the overarching theme of enjoying the local bounty.
Reservation and Access Information
Reservations are accepted by phone only. The recommended time for reservations is between 9:00–11:00 or 14:00–17:00.
Address: 333-1 Chijiwa, Unzen City, Nagasaki Prefecture
Business Hours:
Lunch: 11:30 – 13:30 (Last seating)
Dinner: 17:30 – 18:30 (Last seating)
Closed: Mondays (Subject to change based on calendar and circumstances)
Access: The restaurant has 7 parking spaces on-site.
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