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From the chef

He has been surrounded by meats since he was born!

CARNEYA ANTICA OSTERIA_Isami Takayama

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.

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Sushi Kimura

  • Futako-Tamagawa/Yoga, Tokyo
  • Japanese / Sushi
The Reasons Why I Recommend.
It is a store of Futako Tamagawa that lets you eat the aged salmon. Shari looks like al dente, and red vinegar shines brightly. This store can not be compared with other stores. Because, it is because there are times when it comes out to be unforgettable and you meet delicious food. One of the "Kochi" ripening chopsticks. The soft texture of "Kochi" united with the tongue, and I felt like I couldn't figure out which one was my tongue.

Chef Isami Takayama's Recommendation

Feb 08 2022

Sugita

  • Asakusa, Tokyo
  • Japanese / Japanese
The Reasons Why I Recommend.
A great store that fans flock from all over Japan to eat this "Tonkatsu". You have already reached the realm of art. If you say "Tonkatsu", I think that there is an image that the meat juice comes out as the clothes are crispy, but [Tochida] 's tonkatsu has a completely opposite idea. Deep-fried at low temperature for about 20 minutes and finally sweeping through at high temperature to keep the meat juice to the end. When I bite it, the meat juice goes straight into without dripping. And the taste comes out of the fiber of the meat. The picture of a craftsman who has fried bonito also becomes a picture again.

Chef Isami Takayama's Recommendation

Feb 08 2022

Ostu

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Italian/French / Italian
The Reasons Why I Recommend.
This restaurant offers Italian cuisine based on Piedmont's regional cuisine. Piedmontese food is quite heavy. I will never apologize, but the place where the volume etc. is well devised to make it easy for people in Tokyo to accept is a word of "Sarasu". If you eat "Finanziera (Boiled Piedmont style of various internal organs)" in Tokyo, this is the first place. Traditional Italian recipes are time-consuming, but I still feel like I'm working in an uncompromised attitude. Because Yoyogi Park is right in front of you, it is recommended to go for lunch on weekends.

Chef Isami Takayama's Recommendation

Feb 08 2022

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

Iriya Kishimojin-monzen Nodaya

  • Ueno, Tokyo
  • Japanese / Japanese
The Reasons Why I Recommend.
A famous store in Iriya where you can enjoy the phantom natural eel "Kyosui eel". The limited edition "Kyosuna Taro" with plenty of unataro and una liver is a gem.

Chef Isami Takayama's Recommendation

Feb 08 2022

ICARO Miyamoto

  • Nakameguro, Tokyo
  • Italian/French / Italian
The Reasons Why I Recommend.
When I want to eat delicious Italian, I head to this Nakameguro Ikaro. Chef Miyamoto is very polite. The recipe that does not do extra things feels so pure. I especially like "Tortellini in Broad". It is a dish with bouillon and stuffed pasta, but it takes a lot of effort. The place that makes this a grand menu is great. Also, while the timing of serving food is limited, it is very comfortable to serve customers who are not getting too close.

Chef Isami Takayama's Recommendation

Feb 08 2022

HOMMAGE

  • Asakusa, Tokyo
  • Italian/French / French
The Reasons Why I Recommend.
I'm excited about each dish full of ideas. French towing Asakusa, with only respect. It's a shop you want to visit on a special day.

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

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

CARNEYA ANTICA OSTERIA

カルネヤ

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050-3816-1664 (+81-50-3816-1664)

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

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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
paymentsAverage price
Dinner: 8,000 JPY / Lunch: 1,000 JPY
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
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.
credit_cardCredit Cards
American Express / Diners Club / MasterCard / Visa
listFeatures
English menu / Free Wi-Fi / Lunch / Western cutlery / Reservations

*Please add a special request for inquiries regarding smoking/non-smoking.

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