Daiki Horita

Chef Daiki Horita's culinary philosophy is deeply rooted in his native Nara, viewing cooking as an intrinsic part of his identity and a means of contributing to his community. Having honed his skills in Italy, particularly in Bologna, and later absorbing the nuances of wood-fired cooking in the Basque region of Spain, Horita developed a profound appreciation for local ingredients and traditional preservation techniques. He observed similarities between the mountainous Emilia-Romagna region and Nara, fostering his belief in utilizing the land's bounty ingeniously. This experience solidified his commitment to creating dishes that not only delight the palate but also tell a story of their origins. His ethos revolves around celebrating Nara's unique "Yamato time"—a serene, unhurried pace—and elevating its indigenous food culture. This commitment translates into rigorous ingredient sourcing, where he prioritizes local producers for vegetables, livestock, and artisanal products. Examples include milk from Nara City's Uemura Farm for mozzarella, sweetfish from the Yoshino River, Yamato duck, and traditional Nara fermented ingredients like aokudai miso and persimmon vinegar. Horita's vision extends beyond mere local consumption; he seeks to deep-dive into Nara's culinary traditions, updating them for the modern palate while preserving their historical essence. He envisions his cuisine as a bridge, allowing diners to time-travel through Nara's rich past and present, all while gazing towards its future. Ultimately, Chef Horita aims to provide a holistic gastronomic experience through VILLA COMMUNICO, an auberge where the 'communico' (Latin for 'share') philosophy permeates every aspect. Guests are invited not just to eat, but to share in the narrative of the ingredients, the passion of the producers, and the tranquil "Yamato time." He strives to create dishes and an environment that feel like a comforting 'welcome home,' rather than a pursuit of mere novelty. This ambition also drives his engagement in the "narrative gastronomy project," with a long-term vision of expanding into regional gastronomic tourism within Nara, continually fostering and sharing the land's authentic flavors and stories. Chef Daiki Horita's technical mastery is most distinctly showcased in his sophisticated manipulation of wood fire, an approach he studied extensively under Chef Tetsuro Maeda of the Michelin-starred 'Chispa' in Spain's Basque Country. His use of薪火 (wood fire) is not merely for smoky aromatics, but a precise technique to extract the "pure parts" and inherent potential of Nara's local ingredients. This involves adapting the fire's intensity and distance to each ingredient, ensuring a unique and optimal cooking experience. His technique is a meticulous design, aiming for a "straightforward taste" where the ingredient's natural essence is never overshadowed or overly processed. Beyond direct heat, Horita extensively integrates fermentation and aging into his repertoire. His restaurant's entrance features a trove of Italian staples like anchovies alongside local Nara fermented products such as aokudai miso and persimmon vinegar. He crafts his own kiwi vinegar for pasta dishes and utilizes homemade shio koji (salted rice malt) to marinate and tenderize Yamato duck before smoking it over wood fire, showcasing his innovative fusion of traditional preservation methods with modern culinary artistry. This commitment extends to bespoke creations like freshly made mozzarella from Uemura Farm milk, developed with training from a water buffalo cheese artisan. His plating and flavor profiles are a delicate balance of regional authenticity and contemporary refinement. Horita strives to create dishes that bridge the past and present, resonating with Nara's historical tapestry while offering a novel gastronomic journey. This is evident in his masterful transformation of humble ingredients, such as carrots, which he slow-cooks for half a day to achieve astonishing depth of sweetness and aroma. Some of his legendary signature dishes include: * **玄米 アマゴ (Brown Rice Sweetfish):** An amuse-bouche featuring Yoshino River sweetfish, drawing inspiration from local *kanroni* (sweet simmered fish) with the rich sweetness of Pedro Ximénez, accentuated by aromatic Nara-grown Hinohikari brown rice chips. * **生まれたてのモッツァレラ キャビア (Fresh Mozzarella with Caviar):** Made with fresh milk from Nara City's Uemura Farm, served with kombu-smoked caviar, gently infused with wood fire's distant warmth. * **人参 薔薇 レバー (Carrot, Rose, Liver):** A warm appetizer where carrots are slow-cooked at low temperatures for profound sweetness, enhanced by rose-scented vinegar and a delicate mousse of local Yamato duck liver with a hint of thyme. * **三輪手延べパスタ アオリイカ チーマディラーパ (Miwatenobe Pasta, Aori Squid, Cima di Rapa):** Hand-pulled semolina pasta, crafted using traditional somen techniques, combined with sweet aori squid dressed in homemade kiwi vinegar and tender cima di rapa. * **トルテッリ 里芋 椎茸 倭鴨 トンカ豆 (Tortelli, Taro, Shiitake, Yamato Duck, Tonka Bean):** A pasta dish prepared tableside, with handmade tortelli enveloping a rich taro paste, infused with shiitake and Yamato duck, finished with tonka bean. * **菊芋アイス アマゾンカカオ (Jerusalem Artichoke Ice Cream, Amazon Cacao):** A dessert featuring wood-fire grilled Jerusalem artichoke crafted into ice cream, paired with Amazon cacao, demonstrating the versatile application of his signature wood-fire technique even in sweets. * **熟成肉の薪火焼きステーキ (Aged Meat Wood-Fired Steak):** A highlight, particularly in lunch courses, showcasing his refined wood-fire skills with expertly aged meats, such as those sourced from Sakaeya.

Career

• Trainee at Il Sole, Bologna
• Chef at Ristorante Canobiano Kyoto, Kyoto
• Chef at Ristorante I Lunga, Japan
• Chef at L'Embellir Kyoto, Kyoto
• Chef at Abbots, Japan
• Owner-Chef at communico, Higashi-Ikoma
• Owner-Chef at VILLA COMMUNICO, Nara