Dari chef
A master craftsman of French cuisine inheriting the Grande Maison tradition
He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.
岩元 学
IWAMOTO MANABU
Rekomendasi Restoran Chef
Ulasan Restoran dari Koki yang Merekomendasikan.
didukung oleh
Teks ini diterjemahkan secara otomatis melalui Google Translation API.
Mikawa Zezankyo
Monzen-Nakacho, Tokyo
Jepang / Jepang
Alasan Mengapa Saya Merekomendasikan.
French food is done at work, so there are many Japanese dishes when you eat out. It is a long-established tempura shop that often goes among them. A place where the story of the husband is pleasant is attractive while the skill as a craftsman is also great.
Chef IWAMOTO MANABU’s Recommendation
2022-02-08
Apicius
レストランアピシウス
Reservasi online
Nomor telepon Tempat Makan
03-3214-1361Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
050-2030-4678Detail
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Kartu Kredit Diterima
Visa / JCB / Diners Club / American Express / Master Card
English menu / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Sommelier/wine steward / course meals / Large wine selection
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
