Miyashin

宮新

・

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 (+81-50-2030-4678)

Tempat Makan

03-3569-2067 (+81-3-3569-2067)

Buat Reservasi

Jika Anda menyukai restoran ini, silakan bergabung menjadi anggota melalui tombol "Masuk / Bergabung". Kemudian Anda dapat menggunakan bookmark.

Dari chef

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.

猪股　善人

Yoshito Inomata

Rekomendasi Restoran Chef

Ulasan Restoran dari Koki yang Merekomendasikan.

didukung oleh

Teks ini diterjemahkan secara otomatis melalui Google Translation API.

Ogura

Ginza, Tokyo

Jepang / Jepang

Alasan Mengapa Saya Merekomendasikan.

It is an Oden shop I visited for a friend's introduction. I'm doing late, so it's great for going home from work. It is a heartwarming shop where delicious soup spills on tired bodies.

Chef Yoshito Inomata’s Recommendation

2022-02-08

Vapuru

Shimbashi/Shiodome, Tokyo

Masakan Italia / Masakan Prancis / Masakan Prancis

Alasan Mengapa Saya Merekomendasikan.

I often go to [Vapor] in the Ginza Corridor area, which means “steamed food” in French. Homemade sausages made by female chefs are very delicious, and wines are substantial and reasonable. He / she selects other than menu. I'm looking forward to the new menu because it's a good deal about cooking.

Chef Yoshito Inomata’s Recommendation

2022-02-08