About the Chef: Maurizio Roberti
Maurizio Roberti Chef Owner and creator of the restaurant born in Rome in 1967 is influenced in his culinary education since childhood, with his grandfather's cellar full of extra Virgin Olive Oil and wines from the Lazio region, his uncle's cafe bar, the other with the pasta factory and another with the gourmet delicatessen.
His culinary love and passion is animated by a diverse cultural gastronomic yearning as shown by his ancestors (the Romans) in the various worlds by them conquered, he has used these for the inspiration of his restaurant and cuisine.
Since leaving Italy with his constant trips abroad from a very young age within Europe, Africa, Oceania, America and most of all in Asia, he finds himself encircled within the diverse worlds of art and theatre ranging from classic art, graphic design, architecture, musical theatre, dance, various sporting activities and an intrepid carrier in the international business sector.
It was in his many travels within Asia, particularly in Japan during his immersion in the language and martial arts studies, that he senses the beckoning of his culinary passion and of Italy ... but most of all his birth place.... ROME.
In lands far away from home he was always ready to be behind the stoves in friend's houses or even in various restaurants as consultant in the traditional and honest flavors of his childhood... never missing the opportunity to reveal his true passion and follow his destiny.
His work within the food industry from Hotels, privately owned restaurants and various gastronomic entities around the world, leads him to reveal his new ambitious project with his Roman menu in the philosophy of traditional recipes both Home style and Original, presented to an international cliental.
Like he often says to his customers, co-workers and culinary students... "If you want the real 100% original Italian dish... Go to Italy"
This is not to disrespect his many colleagues around the globe that try to re-capture the flavors of their youth in continents that the raw produce is very different from the one that is used in the real Italian recipes … but to make the valid point that these culinary "ambassadors" of taste, have the capability of bringing a little bit of Italy (albeit its flavors) to the world.
With this, his restaurant "Cinque Sensi (Kobe)" presents itself as Roman cuisine in search of flavors created within the re-construction of traditional recipes in the Slow Food philosophy and presentation in an original form.
Portraying the plate as a canvas, and using time honored flavors he jovially depicts a scene between emotion and form to obtain an experience worthy of your "Five Senses".