I was working in Nagasaki for three months and I missed my local Italian food from Philadelphia. One day while exploring near the Dejima, I discovered Galliano. I took a chance and went in to try it. The menu was all in Japanese and there was no food display at the window. So after a few minutes of my poor Japanese with the waitress' poor English, we finally settled on some food. The first course she brought out was a shock. It looked like warm Italian bread with extra virgin olive oil for dipping. I knew from previous trips to Japan that finding bread was very difficult. I also knew that Italian bread is a very local food to Philadelphia and nobody makes it as good as the folks at home. So not only were my eyes shocked, but also my nose and mouth as I tasted the first warm bite. I literally cried. The waitress was afraid that I was offended. "Ichiban! Ichiban!" I said.

Then she brought out some pasta. Again I was shocked at the perfection of the food. Perfect temperature and perfect texture. "Al dente" we call it. I decided after eating all this that I had to meet the chef and find out his secret.

I went to the kitchen and bowed deeply to the chef. I thanked him for his excellent cooking skills and food. Then I got one more shock. I asked him where he learned to cook Italian food. I learned that he had never left Nagasaki in his life. Never been to Italy or Philadelphia. Somehow he developed a love for this food and learned how to cook it as a master.

I told all of my work colleagues this story and asked them to come to Galliano with me. Nobody believed me. Until they reluctantly came with me. We all fell in love with the place and enjoyed many excellent meals there during the rest of our trip. Philadelphia would be jealous.