完全予約制・月曜定休
Media
Want to deliver delicious blessings
to the future of the world
One of the charms of Japanese cuisine is the variety of Japanese ingredients and their deliciousness.I believe that chefs are the ones who can understand the value of these rich ingredients, evolve them, and convey them to people.Using the knowledge and skills of a chef, we should be able to create delicious food anywhere in the world, and I believe that we can deliver delicious food to any place in the world.I love Japanese cuisine, and I want to pass on that deliciousness to the future.
With the keyword "delicious and sustainable", I will continue to do what I can as a chef for the future, both at the restaurant and sometimes even out of the restaurant.
田中 佑樹 略歴
- 2017年
- LOVETOKYOAWARD2017受賞
- 2021年
- トリップアドバイザーベストオブザベスト 高級店部門 世界3位（アジア1位）
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 spell 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 kelp with him. These travels opened his eyes to the fact 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 headed back to his native Mie to form connections with farmers and other producers. Blessed with the ample fruits of both the mountains and the sea, the prefecture has long been known as a treasure trove of foodstuffs. He finally opened his own place in 2015, focusing on ingredients from the ancient city of Ise.
