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From the chef
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
The Chef's Restaurant Recommendation
Introducing the restaurants recommended by the professional chefs.
Mondo
- Jiyugaoka, Tokyo
- Italian/French / Italian
- The Reasons Why I Recommend.
- Chef Miyagi has learned the basics of Italian cuisine well. However, as the name of "Mondo" implies, it creates creative dishes. We finish old-fashioned recipe lightly. It is not light in seasoning, but light in food and taste, and it feels like "excellent". Mr. Tamura, who is a sommelier, has a bowl every week, and the dishes made from the fish caught are excellent. I walk a little from Jiyugaoka Station, but I get lost each time (laughs). When you are walking on an adventure like this, you can see a shop that is quietly hidden. Such a location is also attractive.
Sumibiyakinikunakahara
- Ichigaya, Tokyo
- Yakiniku/Steak / Yakiniku (Japanese BBQ)
- The Reasons Why I Recommend.
- For those who like meat like me, it is Ichigaya's Charcoal-grilled meat Nakahara. I am always asking for meat. Because it buys one cow, you can enjoy all the parts. Since the meat is cut by hand after the order is entered, the smell is completely different. It's often called, "Because I made a reservation for Takahara-kun, come to Takayama-kinyaki" (laughs).
Yakinikuyuji
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku/Steak / Yakiniku (Japanese BBQ)
- The Reasons Why I Recommend.
- Meat is delicious when it comes to properly stocking good things. But [Yuji] doesn't rely on meat alone. Whatever meat, any hormone, it is thought to make the meat the most delicious. It's also a yakiniku restaurant, but it's a restaurant like a meat cracker. Each sauce is really delicious and finished as a dish. Mr. Yuji who is the most respected in the meat industry. I continue to eat and walk, and continue to study meat. The good thing is taken in positively and the figure which is sublimated to one's cooking is really cool.
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CARNEYA ANTICA OSTERIA
カルネヤ
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03-5228-3611 (+81-3-5228-3611)
- location_onAccess
- 3 minutes walk from Ushigome Yanagicyo Station on Toei Ooedo Line, or 5 minutes walk from Ushigome Kagurazaka Station.
- restaurantCuisine
- Western / Italian,Western / Steak,Alcohol / Wine / Italian,Italian/French
- scheduleOpen
- [Weekdays, Saturday, National Holidays, Day before National Holidays] Lunch 12:00 pm - 2:00 pm (L.O. 2:00 pm) Dinner 6:00 pm - 9:30 pm (L.O. 9:30)
- blockClosed
- Sunday
- paymentsAverage price
- Dinner: 8,000 JPY / Lunch: 1,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison
- pin_dropAddress
-
1F Ichigaya NH Bldg., 3-6 Minami Yamabushi-cho, Shinjuku-ku , Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都新宿区南山伏町3-6 市ヶ谷NHビル1F
- translateEnglish services
- English menu available.
- listFeatures
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English menu / Free Wi-Fi / Lunch / Western cutlery / Reservations
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews