From the chef
Seeing the form of the maker in the made is the charm of "vin naturel"
Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.
飯野 究
IINO KIWAMU
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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BIANCARA
Kichijoji, Tokyo
Bars (pubs) / Wine Bar
The Reasons Why I Recommend.
There is also a station next door, so I often go to this station in Nishi-Ogikubo. I am always inspired by the depth of knowledge of the owner, Mr. Ogino.
Chef IINO KIWAMU’s Recommendation
2022-02-08
BIANCARA
ビアンカーラ
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
0422-49-3032All reservations will be accepted via web form to ensure a smooth reservation process.
Late-night service / No smoking / Western cutlery / Reservations / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
