communico
Horita Daiki
堀田 大樹 シェフ
Born in Nara Prefecture in 1982.
Became fascinated with the world of cooking through part-time work at a cafe.
After graduating from university, traveled to Italy and trained for about a year in culinary hubs like Bologna.
Upon returning to Japan, honed skills at "Canoviano Kyoto" and "Il Lungo," and further perfected French cuisine techniques.
The encounter with Chef Akordu Kawashima became a turning point, leading to the pursuit of gastronomy transcending genres using local ingredients.
Has been the chef at Abarotts since 2016.
Opened "Comunico" in February 2018.
Please feel free to contact us first.
Menus
The "Horita Chef Special" course is priced at 10,000 yen.
1st Course: Amuse-Bouche Assortment (2 types)
2nd Course: Cold Appetizer
3rd Course: Warm Appetizer
4th Course: Fish Dish
5th Course: Meat Dish
6th Course: Pasta
7th Course: Palate Cleanser
8th Course: Dessert
Options
Chef's Selected Bottle Wine to Pair with the Dishes: 5,000 yen (tax included: 5,500 yen)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Chef's Selected Bottle Wine to Pair with the Dishes: 5,000 yen (tax included: 5,500 yen)
Please choose between red and white.
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Red: Lunch (11:00〜14:00)
Blue: Dinner (17:00〜20:00)
Please select a date and time.
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For schedules beyond this, please contact us directly.