Aroma Fresca

アロマフレスカ

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050-2030-4678 (+81-50-2030-4678)

Shop

03-3535-6667 (+81-3-3535-6667)

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From the chef

The chef who combines arrangement, scent, and flavor into one dish

Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.

原田　慎次

HARADA SHINJI

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Kanemanroppongi

Roppongi, Tokyo

Taverns / Izakaya (Japanese tavern)

The Reasons Why I Recommend.

The motsunabe here seems to be cooked with sake without using water, and it was delicious with a unique taste. It's a small shop, but the atmosphere is good.

Chef HARADA SHINJI’s Recommendation

2022-02-08

Nihonbashi Kakigaracho Sugita

Ningyocho/Kodenmacho, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

I like it the most at sushi restaurants. The total balance from the knob to the sushi is good, and the overall strength is high. The material used is also very good. The general is of the same generation as me, but I think he is a really wonderful craftsman. I visit regularly.

Chef HARADA SHINJI’s Recommendation

2022-02-08