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
dining&barKITSUNE
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
03-5766-5911All reservations will be accepted via web form to ensure a smooth reservation process.
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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
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