From the chef
Trained at "Sushi Sho" affiliated restaurants
Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.
岩瀬 健治
IWASE KENJI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Torishige
Shinjuku Station South Exit/Yoyogi, Tokyo
Japanese / Japanese
The Reasons Why I Recommend.
I hear when I want to eat meat innocently. Since the establishment is a long-established store that can be said to be the originator of Motsuyaki in 1955, I do not say that I like polite work.
Chef IWASE KENJI’s Recommendation
2022-02-08
The Reasons Why I Recommend.
There are times when you want to enjoy a rich variety of sake and sake. I think it's going to be a pub, but it's a polite work that takes time to prepare.
Chef IWASE KENJI’s Recommendation
2022-02-08
Sushi Iwase
すし岩瀬
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
03-6457-7570All reservations will be accepted via web form to ensure a smooth reservation process.
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English-speaking staff / Lunch / Late-night service / No smoking / Special diet / Smoking allowed / Reservations / Take out
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