Tsukishima Spanish Club

月島スペインクラブ

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050-2030-4678 (+81-50-2030-4678)

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03-3533-5381 (+81-3-3533-5381)

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From the chef

A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables

Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.

遠藤裕久

ENDO HIROHISA

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

The Reasons Why I Recommend.

It is a bistro to visit when you want to have a quick drink and drinks, such as days off work or days when you go up early. The food is delicious and the cost performance is good, so I repeat it over and over again. There is a wide variety of wines, and it is nice to have a menu that is not on the menu when you consult with the sommelier. It is also delicious that it is delicious to fit the wine, and you can also eat Jubie dishes at a low price during the fall / winter season.

Chef ENDO HIROHISA’s Recommendation

2022-02-09

Nikugoya itabashihonten

Itabashi, Tokyo

Yakiniku/Steak / Yakiniku/Wagyu (Japanese BBQ)

The Reasons Why I Recommend.

It has a cheap and delicious meat bar atmosphere. Of course, beef and pork are also available, but depending on the time, we also have Ezo deer, wild boar, and raw lamb. Small items are baked by yourself, but if you order more than 200 grams, the shop will charcoal grill. Not only grilled but stewed dishes are also excellent. Alcoholic drinks such as wine, shochu, and sake are available, and they are open until 5 am, so I'm asking when I want to drink slowly.

Chef ENDO HIROHISA’s Recommendation

2022-02-08