Dari chef
His long-held love of food and dining led him to where he is today
He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.
有冨 巧治
Koji Aritomi
Rekomendasi Restoran Chef
Ulasan Restoran dari Koki yang Merekomendasikan.
didukung oleh
Teks ini diterjemahkan secara otomatis melalui Google Translation API.
Toriichizu
Sumiyoshi, Hyogo
Jepang / Jepang
Alasan Mengapa Saya Merekomendasikan.
Kobe City Sumiyoshi [Chirichi] When shocked for the first time, I was shocked by the taste of the chicken and the strength of the chicken. I am allowed to pass since then. The skill of the shopkeeper who makes the best use of the taste of local chicken is also excellent, and every menu is delicious. Above all, sashimi is popular and recommended. The shop has a calm hideaway atmosphere. You can relax while drinking alcohol.
Chef Koji Aritomi’s Recommendation
2022-02-08
Ryoan Aritomi
料庵 有とみ
Reservasi online
Nomor telepon Tempat Makan
078-252-1333Semua 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
Lunch / No smoking / Reservations / Counter seating available / course meals / Large shochu selection / Large sake selection
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
