Sicilian cuisine in Tokyo: Chef Ryuichi Oshita and his love for Sicily

It is undeniable that Sicilian cuisine can be considered a niche cuisine and that abroad it is often included in Italian restaurants (which include various recipes from Italian regions, including Sicily). It is not easy to find restaurants that offer a truly Sicilian experience, with dishes belonging to our tradition: it is not easy in the United Kingdom, it is not easy in the United States, and it is certainly even more difficult in a country as far away (and in many ways very different) as Japan. But today we want to tell you about the exception that proves the rule, the restaurant “Sicilia-ya”, that brings the Sicilian cuisine in Tokyo, run by the Japanese chef (but with a Sicilian heart) Ryuichi Oshita.

Oshita-San’s adventure with Sicily started in Milazzo. Sicily contains both mountains and sea, so he wanted to learn about the cuisine of both sides to see which would suit him best. However, when he began to live in the province of Messina, a place by the sea, he soon realized how different the reality was.

“I had a bicycle and, in my free time, I went from village to village. At each stop the cuisine was different. I would arrive in the next village and everything would change again. Then it was no longer a question of mountain or sea!”

In Milazzo, when he wasn’t working in a restaurant, he would buy ingredients and try traditional dishes in the kitchen of his flat. He made friends with the owner of a wine shop and so was able to study the combination of wines with his cuisine. The restaurant’s employee kitchen, which was prepared by the chef and not on the menu, also played its part in understanding the true cuisine of the place. When he returned to Japan, he had clear ideas and all the Sicilian flavors branded in his memory. So once he found the ideal location in the Hakusan district of Tokyo, the Sicilia-ya restaurant was born, bringing the taste of Sicilian cuisine in Tokyo.

We had the opportunity to have a chat with chef Oshita-san, whom we thank very much, and today we are happy to publish the interview on Sicilian Food Culture!

Sicilian Cuisine in Tokyo

1) Where did your passion for Sicilian cuisine come from and where did you learn the traditional recipes?

When I first came to Sicily. But, I loved（I am in love with） not only the cuisine: the culture, the nature, the people, the sun, everything!

I learned the basics of Sicilian cooking when I moved to Milazzo (when I worked in a restaurant) it was there that I learned the recipes, and also when I traveled around Sicily by bicycle.

2) During your stay in Sicily, what was the traditional dish that surprised you the most?

Ventre di tonno alla ghiotta, it’s delicious!

3) The name of your restaurant is “Sicilia-ya”, where did the choice of this name come from?

The translation from Japanese is “the house of Sicily”.

4) How has Sicilian cuisine in Tokyo been received by the Japanese public? Is it a well-known type of cuisine in Japan?

it is well received and for the Japanese, it is considered a very light cuisine! In Tokyo, it is also quite well known, yes. But, in my opinion, Tokyo is a special city. You can find all kinds of cuisine there!

5) Have you modified anything of the Sicilian cuisine to suit Japanese tastes?

Absolutely not. Sicilian traditions are intact!

6) How difficult is it to find the right raw materials for traditional Sicilian dishes?

Some things are very difficult to find. Like salami, for example salami made of black pork from the Nebrodi mountains.

7) What is the most popular Sicilian dish among your customers?

Fennel meatballs!

8) Chef, we thank you for your time and greet you with one last question. What is your favourite Sicilian word?

Minchia?

Additional sources from https://www.ilgolosario.it/it/chef-giapponesi-italia

Follow Sicilia-ya on Instagram https://www.instagram.com/siciliaya/

Sicilian Food Culture