The couple who opened a prestigious Japanese restaurant at the foot of Mount Vesuvius

by Marina Alaimo

"Mine is a predestined story; the more I tell it, the more you’ll understand why," says Giuseppe Molaro. Chef and owner of Contaminazioni Restaurant in Somma Vesuviana, where Japanese culinary culture has become part of the family since he married Yuki, from Tokyo. Giuseppe inherited his passion for cooking from his father Domenico, a well-respected chef in the Vesuvian area. But Giuseppe aspired to go beyond his roots, and at a young age, he joined Heinz Beck’s kitchens. He showed such promise that, in 2014, Beck entrusted him with managing Sensi, his bistro in Tokyo. Shortly after, the fine dining restaurant bearing Heinz Beck’s name opened, and in 2017 Giuseppe became its executive chef. This marked the beginning of a deep curiosity for Japanese cuisine, which grew daily. That same year, the restaurant received Tre Forchette from Gambero Rosso and a Michelin star, a thrilling and energising milestone.

Outside of work, Giuseppe spent time exploring the world of Japanese food, a realm vastly different from his own culinary heritage, which deeply fascinated him. He frequented izakaya, Japanese taverns that immerse diners in authentic local cuisine. He became especially intrigued by cooking methods: warayaki (straw roasting), teppanyaki (grilling on a chrome plate), and yakitori (chicken skewers cooked over binchotan, bamboo charcoal). He devoured sushi, the quintessential nocturnal street food, designed for quick consumption with pre-cooked rice and raw fish. Ramen bars also became an obsession; each had its unique specialty. "My great fortune," Giuseppe says, "was having a brigade mostly composed of Japanese chefs, whom I made teach me how to cook everything I wanted." It was an intensive and formative immersion.

The meeting with Yuki

"Life is all about destiny," Giuseppe emphasises, as he was meant to be elsewhere on the day they met. At the Heinz Beck restaurant, a major Chanel event was taking place, organised and managed by Yuki. Like a true Italian gentleman, at the end of the event, he approached her with a glass of champagne, and they have been inseparable ever since.

This marked the beginning of another significant gastronomic journey: Yuki’s family cuisine. Her parents, who love to cook, prepared a magnificent spread for Giuseppe at their first meeting: chicken marinated in sake kasu, rice paper rolls filled with vegetables and chicken, fish with ponzu sauce, pork gyoza, dashi with eggs – a feast for the eyes and palate. Giuseppe returned many times, armed with questions, and the family’s renowned Japanese hospitality indulged his eagerness to learn.
"Then I discovered, almost by accident, that Yuki’s grandfather (now 94) had a cellar entirely dedicated to fermentations. He became my master in this craft," Giuseppe recounts. It was a revelation.

In the shadow of Mount Vesuvius

In 2018, Giuseppe and Yuki got married, and just months later, the young chef’s vision of bringing the vast cultural knowledge he had gained in Tokyo back to his Vesuvian homeland began to take shape. The idea was to blend the two worlds. On 21 November 2019, Contaminazioni Restaurant opened, based on the concept of Omakase, initially offering 9–10 courses featuring Campanian ingredients prepared with Japanese techniques and recipes. The approach resonated with diners, thanks to Giuseppe’s expertise and strong talent.

In November 2021, Contaminazioni earned a Michelin star. Today, the Omakase experience is more comprehensive and immersive, with 16 courses (€140). Two other blind menus are also available: Kaze (wind) with 9 courses (€80) and Nami (wave) with 11 courses (€100).
The wazayaki straw roasting technique is used for the catch of the day, including an innovative pineapple version served kebab-style with mixed vegetables. The yaki charcoal grill is employed for cuttlefish, served with white radish marinated in cardamom vinegar, fennel, a sauce made from its innards, and borage leaves. The Japanese soup oden, made with daikon and dashi, is prepared here with octopus and Brussels sprouts. From Mount Vesuvius comes friarielli in the filling of tortelli.

Baccalà, a Somma Vesuviana classic, is pan-seared and served with broccoli cream, a sauce made from oxidised Vesuvian vegetables, and curry. For dessert, annurca apple mousse is paired with caramelised apple, baba soaked in apple liqueur, fermented hazelnuts, and white chocolate.

Giuseppe continues to travel to Tokyo with Yuki every year, bringing back new ideas each time. These ideas inspire dishes that evolve constantly, fully aligned with Giuseppe’s sensitive and profound culinary philosophy.