July 28, 2026

J Contemporary Japanese Restaurant: Contemporary Japan Meets Florence

Chef Kennedy Garduce discusses the philosophy behind the new Florentine restaurant

You started out in Portici in 2014 with a large communal table instead of the classic private tables: is breaking the mold part of J. Co’s DNA?

There was a need for a place capable of combining quality, international identity, and a glamorous atmosphere, transforming dinner into a complete experience—not just a gastronomic one. In Portici, we provided a concrete answer to a real need among the public.

Sushi is one of the most popular dishes in Italy, but how important is the quality of the ingredients?

In Japanese cuisine, ingredient quality comes first. Our goal is to enhance each element, balancing technique, flavor, and purity to express the essence of contemporary Japanese cuisine.

Which dish best reflects the philosophy of your restaurants?

Some dishes define J, like the Akamisando, a sandwich with tuna tartare, wasabi mayonnaise, and sesame. Florence will have its own identity, with room for experimentation.

How do you create the unique atmosphere that characterizes your restaurants?

At J, service is at the heart of the experience: dining room and kitchen work seamlessly together, guiding guests with care and discretion. J Florence reinterprets the brand’s signature codes within the unique setting of the former Teatro Comunale.

From the land of pizza to the land of lampredotto: what are your favorite spots in Florence?

I’m still at the beginning of my discovery of Florence, but I’ve already had the pleasure of visiting the Atelier dei Nerli, the perfect embodiment of a contemporary living room. But I’m certain that Florence still has so much more to reveal to me.