Over 1,000 meters above sea level, in one of Japan’s most beloved ski resorts, Baby Dicecca opens a new chapter in its journey. Amid snow-covered forests and breathtaking landscapes, a project comes to life that blends the artisanal cheesemaking tradition of Puglia with the elegance and precision of Japanese hospitality.
The new location is nestled on the edge of a forest, within the exclusive Higashiyama Niseko Village, a Ritz-Carlton Reserve — one of the area’s most refined and highly regarded establishments. After two years of preparation, everything began on January 29.
For the next three years, our team will travel back and forth across the ocean, though expansion to other parts of Southeast Asia is not off the table, as curiosity and interest in fresh Italian cheeses continue to grow.
Bringing Puglian tradition to the heart of Japan is a tight-knit, passionate team: six people, including three expert cheesemakers, a kitchen manager, and two staff members in charge of service and baking. A small, traveling family capable of recreating the authentic spirit of the dairy wherever they go.
At the heart of the Japanese production is a solid foundation: each day, 500 liters of milk are processed to produce between 60 and 70 kilos of mozzarella and burrata — the stars of the in-house restaurant menus and the cheese bar, which faithfully reflects the spirit of Baby Dicecca.
Completing the experience are aged cheeses imported directly from Puglia, along with flour for baking: bread and focaccia with stracciatella remain signature offerings, here enhanced with local touches like shiitake mushrooms.
This new adventure confirms that quality, passion, and identity can speak any language — even among the snowy mountains of Japan.
Gambero Rosso also featured us in an article about this exciting new chapter: https://www.gamberorosso.it/ristoranti/dicecca-apre-cheese-bar-giappone/
