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
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Organ
Ogikubo, Tokyo
Italian/French / French
The Reasons Why I Recommend.
Modern Chinese that is delicate and goes well with wine. "Jinhua ham Chinese pie wrap" is a dish that expresses elaborate and beautiful techniques, with the outside crispy and the taste of Jinhua ham oozing out from the inside.
Chef KONNO MAKOTO’s Recommendation
2022-02-08
Organ
Ogikubo, Tokyo
Italian/French / French
The Reasons Why I Recommend.
It is a shop where the way of combining natural wine and food based on theory and verification is exquisite. You can feel the fun of being able to make new discoveries and messages.
Chef KONNO MAKOTO’s Recommendation
2022-02-08
Organ
organ（オルガン）
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
03-5941-5388All reservations will be accepted via web form to ensure a smooth reservation process.
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.
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