From the chef
He believes in thoroughly investigating things. A chef who is brimming with passion
Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.
角田 博
Hiroshi Tsunoda
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Miyabi An
Hida/Takayama, Gifu
Japanese / Soba (noodles)
The Reasons Why I Recommend.
Old private house restaurant in Takayama. Chef Doi, trained in Italy, delivers authentic flavors using local ingredients. In particular, the variety of Gibier cuisine and handmade pasta is abundant and very delicious. The counter seats are open kitchens, and it is a fun place to get up close to the chef's cooking scenery. There is also a large selection of Italian wines, so it's a place you want to make a reservation for on family anniversaries.
Chef Hiroshi Tsunoda’s Recommendation
2022-02-08
Miyabi An
みやび庵
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English menu / English-speaking staff / Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Child friendly / course meals / Large shochu selection / Large sake selection / Restaurants with Facebook pages
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