The Innovation and Essence of Chef Tetsuo Nagano

High above the historic Piazza Barberini in Rome. On the rooftop of the iconic Sina Bernini Bristol, you'll find Il Vizio, a restaurant that's become a magnet for food lovers from around the world.

At the heart of it all is Chef Tetsuo Nagano, a culinary innovator whose creations defy conventional categories. Sushi? Washoku? Those words barely scratch the surface of what he brings to the table. What awaits here is something entirely new an unforgettable experience born from the seamless harmony between Japanese and Italian culinary cultures.

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Il Vizio has earned top honors from Gambero Rosso in the Ethnic & Sushi categories, receiving both the Tre Mappamondi and the Tre Bacchette the highest accolades in their class.

The interior, designed by architect Valerio Alecci, is a stylish blend of Eastern aesthetics and Mediterranean flair. It’s a modern space where cultures meet, and from the open kitchen, guests can catch the energy and rhythm of the chefs in action.

Step outside to the terrace and you're treated to sweeping views of Rome, including the famous Triton Fountain. As the sun begins to set, it’s the perfect place to enjoy an aperitivo or dinner surrounded by the city’s magical atmosphere.

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Plates That Tell a Story of East Meets West

At Il Vizio, Chef Nagano has put together a menu that’s both stylish and deeply rooted in Japanese tradition. It’s split into lunch, aperitivo, à la carte dinner, and a sushi section all designed with modern sensibility and that unmistakable Japanese eye for detail.

The sushi menu offers an impressive range beautiful assortments of sashimi and oysters, plus delicate nigiri, gunkan, and rolls made with premium ingredients like tuna, red shrimp, uni, and caviar. Even the carpaccio and tartare dishes feature a refined twist, combining classic Italian elements like truffles and ricotta cheese with Japanese technique.

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Redefining Japanese Cuisine Beyond Boundaries

Chef Tetsuo Nagano, originally from Kochi Prefecture, has spent the last 15 years living in Italy after honing his craft in Tokyo. With a career that flows seamlessly between Japan and Italy, between East and West, his cooking defies categories. For him, it’s not about sticking to “Japanese” or “Western” labels, it’s about pursuing the essence of food itself.

“I don’t see myself as a ‘Japanese chef.’ I’m just a cook,” he says.

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One dish that perfectly reflects this philosophy is his seabass carpaccio.

The first thing you notice is the stunning presentation like a piece of modern art. The translucent white seabass glows with freshness and delicacy, practically inviting you to taste its purity. And once you do, the quality speaks for itself.

A ponzu-based sauce brings a gentle tang, while jalapeño mayonnaise adds a kick and a silky richness. A quail egg bottarga lends depth and umami, layered like a secret waiting to unfold. Then comes the aroma of truffle, earthy, elegant, and utterly surprising. It’s all balanced like a perfectly crafted cocktail.

In a single bite, sea and forest come together. Borders blur between Japanese and Italian, between styles and traditions. Suddenly, those labels feel irrelevant.

You can’t help but say, “Who knew truffle could pair this well?” And just like that, you’re hooked.

This is the kind of dish Chef Nagano creates.

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An Unconventional Path to Truly One-of-a-Kind Cuisine

Unexpected ingredient pairings. Flawless flavor balance. Visually stunning dishes. What’s the secret behind Chef Tetsuo Nagano’s incredibly original creations? It all comes down to his unique career path.

“My journey as a chef began 30 years ago. I got my start at a multicultural restauran not a fusion spot, but one where each chef created and cooked dishes from their own culinary background. There was a Japanese chef with roots in kappo-style cuisine, plus chefs from Nepal, China, Bangladesh, and Sri Lanka. I trained under the Japanese chef who used to work as the official cook at the Australian Embassy. From him, and from my colleagues, I learned the fundamentals of many cuisines not by fusing them, but by understanding them individually.”

“After that, I moved into Italian cuisine, which I’d always been drawn to. I worked under two head chefs one specialized in traditional Italian regional food, the other had a background in French cuisine. That’s where I learned the discipline and foundation of French cooking, along with the structure and philosophy behind Italian dishes.”

From his time in a kitchen full of diverse nationalities to learning from chefs of both French and Italian traditions, Nagano built a rare skillset grounded in core techniques across styles not just hybridized, but deeply understood.

“I actually started cooking a bit late, around age 25. But from the very beginning, I was lucky with the people I worked with. Whether it was the chefs or my peers many the same age or even younger than me, their passion, curiosity, and sense of creativity really shaped my own attitude toward cooking.”

Rather than simply blending genres, Nagano’s food feels like a thoughtful dialogue between them each tradition enriching the other while still standing on its own.

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A Chef Who Truly Understands Fish, Reimagines It Beautifully

Chef Tetsuo Nagano’s dishes reflect a deep respect and understanding of fish.

Everything from how it’s stored, handled, and cut to how it’s plated is done with precise attention, infused with the delicate techniques of Japanese cuisine.

“Just recently, I showed a Michelin-starred chef how I skin mackerel,” he recalls. “He was amazed, he’d never seen anything like it. It reminded me that some of our techniques, like handling raw fish, are uniquely Japanese.”

His style favors simplicity that highlights the natural flavor of the ingredients. Both Japanese and Italian cuisine, he points out, share a deep respect for seasonality and freshness.

“Even when I’m blending Japanese and Italian elements, I try to keep things simple. I avoid covering up the ingredients’ original flavors, and I make sure the two styles don’t clash. Ideally, whether it’s an Italian or a Japanese guest, I want them to taste something familiar with just a hint of something new and different.”

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Red Prawn Tartare

Sicilian red prawns from Mazara set the stage with their deep sweetness and firm texture. To contrast and highlight their natural flavor, Chef Nagano introduces the salty tang of Japanese umeboshi and the refreshing zest of pink grapefruit. Ponzu, a citrusy soy-based sauce, ties the dish together with clean acidity, while a smooth ricotta cheese rounds out the profile with a soft, creamy finish. It’s a thoughtful composition that reveals new depths with each bite.

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Scottish Salmon Sashimi Joe

Fresh, meaty and beautifully pink Scottish salmon. Glittering salmon roe, caviar and mango are lavishly served with a green apple at the core. Accents include the aroma of ponzu sauce made with yuzu juice from Kochi Japan and chopped wasabi.

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The sushi rolls and nigiri? Pure creative flair. Expect the unexpected berries, capers, foie gras, truffle. Every piece is an experience.

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Scallop, Chutoro, and Truffle

One standout is the scallop, chutoro, and truffle combo. Imagine a sweet, melt-in-your-mouth scallop layered with rich chutoro tartare, topped off with just a kiss of truffle. Delicate, decadent, and unforgettable.

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Kampachi, topped with tamamiso and finely chopped wasabi

The kampachi, topped with tamamiso (a sweet egg miso) and finely chopped wasabi. The clean flavor of the fish, the umami of the miso, and the citrusy hint of orange all come together in perfect harmony flavor, aroma, texture.

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Spanish fatty tuna with uni and caviar. 

A "sea feast" made with the melting fatty tuna of the Spanish Balfego brand, layered with rich sea urchin and salty caviar. A superb dish that combines the strength and elegance of a three-layered punch of pure umami.

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“Verde” is a stunning vegetarian uramaki roll that looks like a jewel box. Avocado, carrots, tempura asparagus, aonori, and vivid purple mashed potatoes come together in a dish that’s as colorful as it is flavorful.

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The cod tempura is another standout. Crispy on the outside, juicy on the inside, and bursting with umami. It is powerful in its elegance. It pairs beautifully with a Japanese-inspired spritz, making it a delightful choice for aperitivo.

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A Moment of Bliss for All Five Senses

For Chef Tetsuo Nagano, it’s not about flashy techniques or visual drama. What matters most is showing deep respect for the ingredients and a sincere love for his guests. Dining at Il Vizio, under the Roman sky, becomes more than just a meal. It’s a luxurious, soul-soothing experience.

After dinner, take your time on the terrace. Enjoy one of the bar’s signature drinks, like the “Contemporary Baroque Cocktail,” or wind down with your favorite classic cocktail. It’s the perfect way to round out a truly unforgettable evening.

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*Stay tuned for a separate article featuring an interview with Il Vizio’s head bartender, Valeria Tummolo.

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