The authentic Japanese restaurant format, led by the Boffa and Chiesa families from Turin, is accelerating its national growth plan with 90 new openings.
Donburi House announces one of the most ambitious national development plans in the themed restaurant sector, with plans to open 90 Japanese restaurants in Italy. The expansion, made possible by investments from the Boffa and Chiesa families of Turin, builds on the success of the format in cities such as Turin, Milan and Aosta. The aim is to move beyond the “fusion” model and bring Japanese cuisine in its most authentic form to the whole country.
The heart of the project is the izakaya: a social and gastronomic institution in Japan, a place to meet after work where drinks accompany food in a ritual of conviviality. Donburi House translates this philosophy into an immersive experience, offering a menu that strictly adheres to traditional recipes – from donburi to ramen, gyoza and onigiri – in an environment that encourages sharing.
Architecture plays a fundamental role in defining the identity of the format. The project, designed by Boffa Petrone & Partners, creates a dialogue between aesthetics and function. Each venue is a welcoming space, dominated by warm materials such as wood and soft lantern lighting, designed to transport guests away from the urban chaos and immerse them in a typically Japanese atmosphere.
The project also draws on the extensive gastronomic knowledge gained in the kitchen of Kensho, a restaurant in Turin considered to be one of the finest examples of Japanese haute cuisine in Italy. This expertise ensures that Donburi House takes meticulous care in selecting its ingredients and adopts an approach that, while remaining accessible, focuses on quality. And right now, Donburi is the official partner of the Kappa FuturFestival in Turin, continuing its support for major festivals and events in the area.
Leading the gastronomic offering for all restaurants will be Executive Chef Kido Takashi, an icon of traditional Japanese cuisine, who will be responsible for menu design, dish development and supervision of each brigade.
Luca Boffa, owner of Donburi House, explains the strategic vision: “We have seen a great desire for authentic experiences in the country and our strategy is to respond to this demand with a quality format, but accessible and replicable on a large scale, not only in Italy. It is an entrepreneurial project that can have international ambitions, and in fact we are already preparing our first opening in Switzerland. The real challenge is to ensure that each new restaurant has the same soul. To do this, we focused on the identity of Donburi House: we understood the architecture not as a side dish, but as an integral part of the experience. We want to create places that have a story to tell”.
Max Chiesa, owner of Donburi House, adds the gastronomic philosophy: “With Kensho we explored the heights of Japanese cuisine. With Donburi House we want to make that loyalty to tradition more accessible. Our mission is to offer a true experience, faithful to Japanese culture. Every dish we serve is a gesture of respect towards that tradition and an invitation to discover it without filters”.
