Dari chef
Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.
He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.
酒巻 祐史
SAKAMAKI YUJI
Rekomendasi Restoran Chef
Ulasan Restoran dari Koki yang Merekomendasikan.
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Sushi Restaurant Umi
Omotesando/Aoyama, Tokyo
Jepang / Sushi
Alasan Mengapa Saya Merekomendasikan.
It is a famous restaurant of Aoyama in Aoyama. It's my favorite one. I will always study the character of the general, the attitude to face the wolf, and the hard work. Of course, handfulness is also excellent.
Chef SAKAMAKI YUJI’s Recommendation
2022-02-08
Risutoranteakuapattsa
Masakan Italia / Masakan Prancis / Masakan Italia
Alasan Mengapa Saya Merekomendasikan.
Hidangan laut, terutama aqua pazza, sungguh luar biasa karena cukup untuk membuat mahkota. Rasanya sungguh di luar imajinasi saya, dan saya terkejut saat pertama kali mencicipinya.
Chef SAKAMAKI YUJI’s Recommendation
2022-02-08
Kaisekikomuro
Jepang / Jepang
Alasan Mengapa Saya Merekomendasikan.
It is a Japanese dish that feels dynamic. For example, courses such as "Matsutake" and "Matsutake" use only the finest ingredients and let you enjoy the taste of the ingredients in various ways. There are no compromises and all the food is really great.
Chef SAKAMAKI YUJI’s Recommendation
2022-02-08
Kitajimatei
Yotsuya, Tokyo
Masakan Italia / Masakan Prancis / Masakan Prancis
Alasan Mengapa Saya Merekomendasikan.
All the staff have the image of being male and French of a hard-core man. What I remember is the dishes made with seasonal fish and the grilled lamb in salt.
Chef SAKAMAKI YUJI’s Recommendation
2022-02-08
Yakiniku Yuji
Shibuya Center-Gai/Koen-Dori, Tokyo
Yakiniku/Steak / Yakiniku /Wagyu (BBQ Jepang)
Alasan Mengapa Saya Merekomendasikan.
I think that beef hormone is the most delicious in Japan. The freshness of the hormones is completely different, so be sure to try mixed hormones. I often get along with Yuushi and teach him various things. I have the most respect in the meat industry.
Chef SAKAMAKI YUJI’s Recommendation
2022-02-08
Torishige
鳥茂
Tempat Makan
03-3379-5188Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
Helpdesk
Meja bantuan Savor Japan dapat membantu pengunjung asing berbahasa Inggris di Jepang berkomunikasi dengan restoran dan membuat reservasi antara pukul 9:00 pagi dan 9:00 malam (waktu Jepang. Ini bukan nomor bebas pulsa).
050-2030-4678
Staf berbahasa Inggris / Layanan tengah malam / Diet khusus / Peralatan makan Barat / Reservasi / Kamar yang dipesan / Pilihan sake yang banyak / Pilihan anggur yang banyak
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