Unagi Komagata Maekawa Marunouchi Branch (Marunouchi｜Japanese)

Unagi Komagata Maekawa Marunouchi Branch

鰻　駒形　前川　丸の内店

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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

03-3211-7017 (+81-3-3211-7017)

Buat Reservasi

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

Dari chef

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

Unagi Komagata Maekawa Marunouchi Branch_Koichi Kasahara

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

笠原　広一

Koichi Kasahara

Rekomendasi Restoran Chef

Ulasan Restoran dari Koki yang Merekomendasikan.

didukung oleh

Teks ini diterjemahkan secara otomatis melalui Google Translation API.

Shimakin

Kagurazaka, Tokyo

Japanese / Kaiseki (course menu)

Alasan Mengapa Saya Merekomendasikan.

Shimankin is a long-established eel restaurant in Kagurazaka. As a person who offers the same eel dishes, it is a shop that you can respect and enjoy as a good rival. It is very tasty and is a favorite shop as a single customer. It is a long-established restaurant, but it is a restaurant where you can relax and enjoy a meal in an atmosphere where you can dine.

Chef Koichi Kasahara’s Recommendation

2022-02-08