Vallebona: Connecting Japanese and Italian Cultures Through Food

Vallebona is a London-based food business known for blending Japanese and Italian flavours in creative and unexpected ways. More than a restaurant, it’s also a community space that values the experiences of ex-JETs and aims to foster ongoing connections between Japan and the UK. We caught up with co-founder Naoko Vallebona to chat about her journey, the story behind Vallebona, and how food can bring cultures – and communities – together.

1. Can you tell us a bit about your background and what brought you to the UK?
My husband comes from a long-established family food business, founded in 1890 by Agostino Vallebona in Sardinia. The business was brought to the UK in 1997 by Stefano Vallebona, who I met in London in 2000. As for me, I have a background in hospitality and came to London in the early 90s to study Interior and Garden Design (1993–1995). After graduating, I worked at an interior design office in London for six years before marrying Stefano in 2003.

2. What’s your connection to the JET Programme, and how did you first hear about it?
Being Japanese, I was naturally aware of the JET Programme. Over the years, we’ve met many ex-JETs since opening our business to the public. While travelling in Japan, I’ve also met several people involved in the programme – it seems to create strong, lasting connections between Japan and the wider world.

3. You’ve also hired ex-JETs at Vallebona. What qualities do you see in them that make them a great fit for your team?
It felt like a great mutual benefit, as ex-JETs typically have a deep understanding of Japanese culture, plus they’re native English speakers. We also work with Japanese staff who are in the UK on Working Holiday visas or who have settled here. For ex-JETs, Vallebona can be a place to prepare before heading to Japan, or to continue using their skills after returning.

4. How has your international experience shaped your approach to running a business?
Our Italian and Japanese heritage, combined with living in London, has completely transformed both our lives and our approach to business. That blend of cultures constantly inspires what we create. Stefano and I also love experimenting with our amazing ingredients to discover new flavour combinations and ways to present them. It’s a continuous creative process between us.

5. Tell us about how Vallebona blends Italian and Japanese elements. How did this unique concept come about?
The idea sparked in Japan after meeting a group of second-generation artisans and farmers who were incredibly skilled but struggled to market their products internationally. Using our experience of trading with Italian producers, we decided to apply that knowledge to help Japanese producers reach the UK market. Through a contact, we were introduced to Japan House London, just before it opened. They were looking for unique, high-quality Japanese products, so we created a concept around pairing them with Italian ingredients; for example, moromi miso with aged Parmigiano, or yuzu marmalade as part of a cheese board.

6. Do you see Vallebona as a kind of cultural bridge?
We aim to create memorable experiences through our food, drinks, and hospitality. If that means we’re building a cultural bridge, then yes, we’re honoured. I hadn’t really thought about it that way, but it’s true!

7. Vallebona seems to be more than just a restaurant. Can you tell us about the kind of experiences or community events you host?
We’re passionate about sharing the stories and products of small, family-run businesses from Japan and Italy. In 2015, London Business School selected us for a case study and came up with the concept of The Table @ Vallebona. That project helped us create a growing community around what we do; more than just food, it’s about culture and connection.

8. We heard you’ve got a launch party coming up on April 24th. Can you share a sneak peek of what guests can expect?
We’re reopening the doors of our HQ warehouse in an industrial estate in Wimbledon to welcome friends and customers. We’ll showcase our beautifully designed space and serve a grazing table filled with our favourite Italian and Japanese dishes. There’ll also be a vintage kimono pop-up shop, a DJ, and a dance floor – it’ll be a real celebration!

9. What’s next for Vallebona?
We’ve launched a new platform called the Social Club, where people can explore past and upcoming events. We’re also about to release a collaboration with Ozone Coffee, a coffee and cheese tasting masterclass. Plus, we’re working with a talented sake sommelier named Erika, and we’ll be announcing some special events with her soon.

10. What advice would you give to ex-JETs who are interested in food, hospitality, or starting their own business?
Japanese food and hospitality have huge growth potential in the UK. If you’ve experienced life in Japan and understand the culture, you’re already one step ahead. There are so many amazing concepts in Japan that could be adapted for the UK market. It’s a really exciting time, so if you’re passionate, go for it!