From the chef
From Italian food to yakitori, he closed his own shop to train at a famous restaurant
He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.
阿部 友彦
ABE TOMOHIRO
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Yakitori Abe
Meguro, Tokyo
Taverns / Izakaya (Japanese tavern)
The Reasons Why I Recommend.
A shop with elements of neo bistro also in orthodox. It is casual and expensive, but all the food that comes out is delicious. I also like the atmosphere where the character of the chef and the owner exudes.
Chef ABE TOMOHIRO’s Recommendation
2022-02-08
Yakitori Abe
やきとり阿部
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