Italy and Japan have much in common: a geography elongated north to south, for example, and a balance of four seasons. The features of both countries inform the menu of AlCeppo. From his experience touring the length and breadth of Italy, the chef expresses the local cuisine of each region through seasonal ingredients. From spring to summer, the fare of southern Italy is offered, typically focusing on fish and vegetables dressed in olive oil. From autumn to winter, northern cooking, such as mushrooms and stewed game, becomes the focus. A joy to visit in every season.