From the chef
Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?
Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."
菊島 弘従
KIKUSHIMA HIROYORI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Shushanshan
Yotsuya, Tokyo
Chinese / Szechuan
The Reasons Why I Recommend.
This restaurant serves traditional Sichuan cuisine. You can eat unusual dishes in Japan using dried foods and medicinal herbs. It seems that Mieban-an also uses something that can not be obtained in Japan. "Mao tofu" using it was the best. It is recommended because you can enjoy really delicious food by consulting various dishes at the time of booking.
Chef KIKUSHIMA HIROYORI’s Recommendation
2022-02-08
Shushanshan
Yotsuya, Tokyo
Chinese / Szechuan
The Reasons Why I Recommend.
A shop of young sushi chefs from Yotsuya's [Sushi Takumi]. It is famous for its mature fish and sushi. The friendly general is very knowledgeable of sake, so you can combine sushi and sake. It is also a feature that grip and knob are put out alternately. The snacks that combine seasonal vegetables and fish are delicious. It is a shop where the image of sushi for me has changed.
Chef KIKUSHIMA HIROYORI’s Recommendation
2022-02-08
Shushanshan
Yotsuya, Tokyo
Chinese / Szechuan
The Reasons Why I Recommend.
Hand-made soba shop. Soba is simple at first glance, but the craftsman's skill is seen and it is delicious. When I ate "Sobayaki" for the first time, I was impressed by the texture. Lunch is also available, and you can also drink alcohol.
Chef KIKUSHIMA HIROYORI’s Recommendation
2022-02-08
Shushanshan
蜀郷香
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050-2030-4678
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