Da Pansù, which opened on January 16, 2026, is located in a quiet area a little way from the main street of Lake Kawaguchi. In a residential area away from the hustle and bustle, this hidden Italian restaurant serves carefully prepared dishes using seasonal ingredients and showcasing Italian passion. This is a renowned restaurant known only to those in the know, where you can enjoy pairings with a focus on natural wines.

A new noteworthy store opened in Fujikawaguchiko Town on January 16, 2026. Da Pansù, which at first glance looks like an ordinary house, exudes a hideaway atmosphere with its unassuming sign.

The relaxed and stylish space, with counter seating as the main focus, allows you to escape from everyday life and relax. The charm of this restaurant lies in the overwhelming sense of privacy and the opportunity to experience a lively dining experience with the chef.

The chef at the restaurant is owner and chef Yoshiko Mizukoshi, a native of Fujiyoshida who has gained experience in Tokyo, Kansai, and Italy.

Enjoy the appetizer and snack course with a wide selection of wines. Prosciutto made according to an Italian recipe is sliced ​​on the spot using a manual slicer from the long-established Italian brand "Berkel."

The freshly sliced ​​prosciutto has an exquisite texture with melting fat! The light and creamy taste of fresh strawberries and stracciatella gently enhances the deliciousness. The first cold appetizer is a carpaccio of Yamanashi Prefecture's original brand farmed fish "Fujinosuke," marinated cauliflower, and cod rillettes, all of which combine seasonal ingredients and the food cultures of Yamanashi and Italy on one plate.

The second dish is a meat appetizer.
The unusual combination of radicchio tartivo, an Italian winter vegetable with a beautiful contrast between the white base and the reddish-purple tip, and horse meat, a familiar ingredient in Yoshida Udon, creates an incredible dining experience unlike anything you've ever tasted before, in Chef Mizukoshi's hands.
Layering the rich, flavorful Fujizakura pork salami with lentil salad makes the perfect appetizer to pair with wine.

Today's hot appetizer is squid stewed in Luciana style. This Neapolitan fisherman's dish is topped with raisins for a subtle flavor, creating a wonderfully rich harmonious balance of sweetness, umami, and acidity. Served with couscous, it's a refreshing dish with a Mediterranean feel. Mizukoshi's sense is truly impressive!

The wine goes down well with this, so this meal is satisfying, but you can also add pasta, main dishes, cheese, etc. from the à la carte menu. I chose the traditional handmade short pasta from the Trapani region of Sicily, Italy. The spiral-shaped pasta clung to the sauce well, and the almonds and tomatoes were simple yet timeless, truly demonstrating the essence of Mamma's cooking.

*A la carte dishes are charged separately

Enjoy a special and luxurious time here, savoring the food with all your senses while watching Chef Mizukoshi cook from across the counter and sipping delicious wine.