From the chef
This firstclass chef continues to push ahead.
Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.
譚 彦彬
TAN HIKOAKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Akasaka Rikyu Ginza
Ginza, Tokyo
Chinese / Cantonese
The Reasons Why I Recommend.
I hope the young chef's interesting perspective is reflected in the food. Every time I go, the food is different, so I have many discoveries. Always order pasta and risotto a la carte.
Chef TAN HIKOAKI’s Recommendation
2022-02-08
Akasaka Rikyu Ginza
Ginza, Tokyo
Chinese / Cantonese
The Reasons Why I Recommend.
I go when I want to eat meat asexually (laughs). It's fun to eat and compare 3 kinds of meat, 50g each, in the course. I also love the hamburger steak here.
Chef TAN HIKOAKI’s Recommendation
2022-02-08
Akasaka Rikyu Ginza
赤坂璃宮 銀座店
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English menu / English-speaking staff / Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Child friendly / course meals / Large wine selection
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