Tucked away in the heart of Naples, on Vicolo Santa Maria Cappella Vecchia,
If you're searching for a truly authentic Japanese experience in Naples, this is an unmissable destination.
Originally from Tokyo, Chef Hiroshi Yanagi is a guardian of the kaiseki tradition, the highest form of Japanese culinary hospitality, which celebrates seasonality, simplicity, and balance.
With only 12 seats at the counter and two tasting menus (starting from €160 per person, excluding drinks), Ruri offers an intimate, almost sacred dining experience.
Every gesture, every dish, every ingredient tells a story.
Giovanni D’Alessandro, the owner of Ruri, has fulfilled his dream of bringing true Japanese culinary art to Naples. He welcomes every guest himself, introducing the project and sharing fascinating details — especially meaningful if, like me, you’re passionate about Japanese culture.
In the dining room, Danilo Cortimiglia leads the service with thoughtful attention and refined knowledge, guiding you through each course, ingredient, and wine pairing with quiet elegance.
Let’s start with the name. “Ruri” means “deep blue” in Japanese — a symbol of purity, elegance, and introspection. This is also the dominant color in the restaurant’s design, warmed by soft lighting that turns this small space into a true Japanese stage.
If you're observant, you might notice that the ancient wood’s grain was even used to craft hand-blown glassware, created by a master glassblower.
Nothing here is left to chance — every detail tells a story of Japanese philosophy, of time, beauty, and imperfection.
This isn’t sushi as you know it—it’s something deeper. Kaiseki is a philosophy, expressed through a sequence of small, meticulously prepared dishes that celebrate seasonality, purity of ingredients, and flawless presentation.
To understand the level of dedication that Master Hiroshi-san brings to his cuisine, consider this: he has been sourcing his Japanese rice from the same supplier for over forty years. But that’s not all—he also blends rice from different harvests, much like a skilled maître de cave does with champagne, to create a uniquely balanced and personal shari (sushi rice).
The rice is served at body temperature, in keeping with Edo-period tradition, and seasoned with akazu, a prized red rice vinegar. This noble ingredient adds depth of flavor and a subtle amber hue, making it the perfect base for each nigiri.
And the wasabi? Forget the overpowering kind that masks the taste—here, it’s fresh, authentic, grated right in front of you with a sharkskin grater.
The fish is flown in fresh from Japan every week, with the exception of red mullet, one of the Master's favorite nigiri. Before being served, the fish is stored in traditional wooden boxes that help maintain the ideal temperature.
Here, you’ll want to take mental notes—everything is new and captivating. Even the shiso leaves, which might accompany just a single dish, have such a distinctive and refreshing aroma that they leave a lasting impression.
Japanese knives are true stars in this kitchen, used with graceful, deliberate movements. Even a simple squid is transformed into a work of art—its intricate cuts enhance the texture, capturing flavors and intensifying every bite.
All ceramic dishes are handmade, a visual prelude to the experience ahead.
From nigiri with blue prawn from New Caledonia, to sweet, buttery Hokkaido scallops, to temaki filled with crispy nori, tuna, and urakeka, every bite is a journey through the pure, elegant flavors of Japan.
Ruri isn’t a place you go just to eat. t’s a place to experience something profound.
Punctuality is essential. Everyone is served at the same time, and in silence—just as it’s done in Japan.
Nigiri is traditionally eaten with your hands (a damp towel is always provided), and soup can be sipped directly from the bowl, noisily, as a sign of appreciation.
And if this philosophy intrigues you but you’re looking for something a bit more casual, try Ruri Izakaya, run by the same owner, just across the street.