Wa Dining Sato (Jinbocho｜Japanese)

Wa Dining Sato

和Dining三十

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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

03-3518-9710 (+81-3-3518-9710)

Buat Reservasi

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

Dari chef

Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.

Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.

佐藤　諒馬

Ryoma Sato

Rekomendasi Restoran Chef

Ulasan Restoran dari Koki yang Merekomendasikan.

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Teks ini diterjemahkan secara otomatis melalui Google Translation API.

Alasan Mengapa Saya Merekomendasikan.

A treasure trove of great food that is shocked. Chinese food 【Shangri La】. A Chinese restaurant near Higashihakatsutadai Station in Chiba. Chef Oizumi is constantly drawing out dishes full of new ideas based on authentic Chinese techniques. They use shocked and irritated dishes, such as using Japanese soup stock, skillfully low-temperature cooking, and flaming with unusual liqueurs. Course food is recommended to enjoy the taste.

Chef Ryoma Sato’s Recommendation

2022-02-08