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.
didukung oleh
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
Reservasi online
Nomor telepon Tempat Makan
03-3569-7171Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
050-2030-4678Detail
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Kartu Kredit Diterima
Kartu Kredit American Express / Diners Club / Master Card / Visa
English menu / English-speaking staff / Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Sommelier/wine steward / course meals / Large wine selection / Restaurants with Facebook pages
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
