完全予約制・月曜定休
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My Mission: to deliver delicious blessings OF THE WORLD
to the future
One of the charms of Japanese cuisine is the variety of Japanese ingredients and the individual flavor each ingredient adds to the dish.. I believe that chefs are uniquely qualified to understand the value of these rich ingredients, develop them, and express them to other people. Using the knowledge and skills of a chef, we should be able to create delicious food anywhere in the world. I love Japanese cuisine, and I want to pass on that deliciousness to the world, and to the future.
With the keywords "delicious and sustainable,” I will continue to do what I can as a chef for the future, whether I am working at my own restaurant, or beyond.
History of Yuuki Tanaka
- Winner of LOVE TOKYO AWARD from Time Out magazine in 2017
- First place in Asia for TripAdvisor “Best of the Best” in 2021 (Fine dining restaurants category)
- First place in Japan for Tripadvisor "Travelers’ Choice Best of the Best Restaurant" in 2024
History of Yuuki Tanaka
Kaiseki chef Yuuki Tanaka has a bit of an extraordinary background: a vocational school graduate, he studied the secrets of Japanese cuisine during a four-year stint at the renowned Kikunoi in Kyoto. Tanaka then went on the road, visiting more than 15 countries while always carrying a bottle of soy sauce and some kombu kelp with him. These travels opened his eyes to the idea that a region's food culture is always born out of locally grown ingredients.
Returning to Japan with a desire to “disseminate Japanese cuisine as a part of this country's culture,” Tanaka traveled back to his native Mie prefecture to form connections with farmers and other food producers. Blessed with the bounty of both the mountains and the sea, Mie has long been known as a treasure trove of wonderful edibles. Chef Tanaka finally opened his own restaurant in 2015, focusing on ingredients from the ancient city of Ise in Mie.
