Dari chef
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.

He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太
Ryota Wakisaka
Rekomendasi Restoran Chef
Ulasan Restoran dari Koki yang Merekomendasikan.
Teks ini diterjemahkan secara otomatis melalui Google Translation API.
CITTA' ALTA
Koishikawa, Tokyo
Masakan Italia / Masakan Prancis / Masakan Italia
Alasan Mengapa Saya Merekomendasikan.
The shop has only 11 counters. The open kitchen is close to the chef and offers a small, multi-dish course in an intimate atmosphere. I like it because I can enjoy the technique of 3 star preparation in Europe casually.
Chef Ryota Wakisaka’s Recommendation
2022-02-08
Fish Bank TOKYO
Fish Bank TOKYO
Tempat Makan
03-3569-7171Semua 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
-
Kartu Kredit Diterima
Kartu Kredit American Express / Diners Club / Master Card / Visa
Menu berbahasa Inggris / Staf berbahasa Inggris / Gratis Wi-Fi / Makan Siang / Bebas Rokok / Diet Khusus / Peralatan makan Barat / Reservasi / Kamar Khusus / Sommelier / Pelayan Anggur / Hidangan Utama / Pilihan Anggur yang Luas / Restoran dengan Halaman Facebook
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.