From the chef
He chose a culinary career, which is the same as his father's, when he gave up his baseball career.
He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.
望月 英雄
MOCHIZUKI HIDEO
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Japanese Restaurant SEIZAN
Tamachi/Mita, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
The owner of the shop and I are in the same year, and the number of seats in the shop and the price range are similar as well, but this [Haruyama] is a shop that represents Japanese food in Tokyo. Kyoto-style Japanese food has a lot of shops, but Mr. Yamamoto has been trained in Gifu, and places where you can taste Japanese food from Gifu are wonderful.
Chef MOCHIZUKI HIDEO’s Recommendation
2022-02-08
Kohaku
Kagurazaka, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
It is a shop with a strong team cohesion for expressing one thing from the kitchen to the service. The owner, Mr. Koizumi, is the same age as me and also cooks Japanese food in Tokyo. It's an existence that we want to enhance each other.
Chef MOCHIZUKI HIDEO’s Recommendation
2022-02-08
Purevunansu
Italian/French / French
The Reasons Why I Recommend.
I think it's wonderful to see a couple of chefs and pastry chefs standing in the same kitchen and making one work while acknowledging each other.
Chef MOCHIZUKI HIDEO’s Recommendation
2022-02-08
The Reasons Why I Recommend.
I honestly think that I am good at cooking. It's not just about using high-quality ingredients, but whether it's fried rice or ramen, it's delicious in a way that you don't feel like it. I feel that I can feel the feeling that I like cooking.
Chef MOCHIZUKI HIDEO’s Recommendation
2022-02-08
Oryoritaichi
Omotesando/Aoyama, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
All the dishes are very delicious, you can be satisfied whenever you eat, and you can feel Mr. Sato's sincere attitude toward cooking. Our restaurant is close to our restaurant, and there are many common customers, so we hope to inspire each other as the same Japanese restaurant.
Chef MOCHIZUKI HIDEO’s Recommendation
2022-02-08
Japanese Restaurant Tagetsu
日本料理 太月
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