From the chef
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸
KITAJIMA MOTOYUKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Kitajimatei
Yotsuya, Tokyo
Italian/French / French
The Reasons Why I Recommend.
I was very impressed by this Kaiseki Tsujidome, which runs through the royal road. I've had several meals this year, and I think I'm completely blown away by saying that I can stay as it is.
Chef KITAJIMA MOTOYUKI’s Recommendation
2022-02-08
Kitajimatei
北島亭
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