From the chef
Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.
He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.
児玉 一幸
KODAMA KAZUYUKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Tsuruma
Onomichi/City Hall, Hiroshima
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
[Tsuruma] Rice cooked in a pot in a bowl that can be said to be synonymous with san is very plump and delicious, and I am always looking forward to feeling its feelings. The restaurant is open for lunch as well as a high-class kaiseki restaurant, so many female customers can be seen. There is a counter and a table with five to six seats, but it is a shop where the customer service is in good condition and you can eat comfortably.
Chef KODAMA KAZUYUKI’s Recommendation
2022-02-08
Restoran Jepang Kodama
日本料理 児玉
Reservasi online
Nomor telepon Tempat Makan
082-221-8678Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
050-2030-4678Detail
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Kartu Kredit Diterima
Kartu Visa / JCB / American Express / MasterCard
English menu / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Large shochu selection / Large sake selection
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
