From the chef
He strives to build a unique menu that matches the restaurant's atmosphere
He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."
小林 傑KOBAYASHI SUGURU
Dining & Bar KITSUNE
- Shibuya Station, East Exit. Walk along Meiji Street and cross the Namikibashi intersection. It's on the B1 floor under the Lawson 100.
- Western / Western Sosaku (creative),Western / French,Alcohol / Sake / Italian,Italian/French
- Average price
- 3,500 JPY
- [Monday-Thursday] Dinner 18:00-03:00 (Last order 02:30) [Friday, Saturday, Day Before Holiday] Dinner 18:00-05:00 (Last order 04:00) [Sunday] Dinner 18:00-03:00 (Last order 02:30) We're now open on Sundays! [Monday-Thursday] Dinner 18:00-03:00 (Last order 02:30)
B1 Chatlet Shibuya 2-20-13 Higashi Shibuya-ku Tokyo 150-0011 Japan map
- Address (for taxi driver )
- English services
- English menu and English-speaking staff available.
- Credit cards accepted
- American Express / Diners Club / MasterCard / Visa
- English menu / English-speaking staff / Free Wi-Fi / Late-night service / Special diet / Western cutlery / Smoking allowed / Reservations / Reserved rooms / course meals / All you can drink / Large cocktail selection / Large sake selection / Large wine selection / Restaurants with Facebook pages