CARNEYA ANTICA OSTERIA

カルネヤ

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

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03-5228-3611 (+81-3-5228-3611)

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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.

The sentences below are translated via Google Translation API.

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.

Chef Isami Takayama's Recommendation

Feb 08 2022

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.

Chef Isami Takayama's Recommendation

Feb 08 2022

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).

Chef Isami Takayama's Recommendation

Feb 08 2022

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