Organ
organ(オルガン)
Help desk
Shop
From the chef
The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own
He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.
紺野 真KONNO MAKOTO
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Organ
organ(オルガン)
Help desk
Shop
- location_onAccess
- 5 minutes by foot after exiting from the south exit of Nishi-Ogikubo station on the JR Chuo and JR Sobu lines. Go straight along the central avenue south of Nishi-Ogikubo.
- restaurantCuisine
- Western / French,Western / Western Sosaku (creative cuisine),Alcohol / Wine / French,Italian/French
- paymentsAverage price
- 6,000 JPY
- scheduleOpen
- [Tuesday-Sunday/holidays/days before holidays] Normal hours: 17:00-00:00 (last order 23:00).
- blockClosed
- Mondays
- pin_dropAddress
-
Sea Berth Nishiogi 1F, Nishiogiminami 2-19-12, Suginami, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都杉並区西荻南2-19-12シーバース西萩1F
- translateEnglish services
- English-speaking staff available.
- credit_cardCredit Cards
- listFeatures
-
English-speaking staff / Late-night service / No smoking / Special diet / Western cutlery / Reservations / Sommelier/wine steward / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews