From the chef
Putting various food experiences to use, sets his sights on a continuously evolving cuisine
Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.
杉山 幸誠
SUGIYAMA KOSEI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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NIRVANA New York
Roppongi, Tokyo
Other Asian / Indian
The Reasons Why I Recommend.
Tonkatsu, which is fried one by one with bread crumbs after the order is placed, is wonderfully cooked. We also recommend fried foods made with seasonal ingredients such as kisses and oysters.
Chef SUGIYAMA KOSEI’s Recommendation
2022-02-08
NIRVANA New York
Roppongi, Tokyo
Other Asian / Indian
The Reasons Why I Recommend.
It is a Belgian brand and has a very natural atmosphere. All the freshly baked bread is delicious, but the sandwiches and quiches I ate at breakfast are impressive.
Chef SUGIYAMA KOSEI’s Recommendation
2022-02-08
NIRVANA New York
ニルヴァーナ ニューヨーク
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
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03-5647-8305All reservations will be accepted via web form to ensure a smooth reservation process.
[Saturday/Sunday/national holiday] Lunch from 11:00-16:00 (last order at 15:00)
[Weekday/Saturday] Dinner from 17:00-00:00 (last order at 22:00)
[Sunday/national holiday] Dinner from 17:00-23:00 (last order at 22:00)
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English menu / English-speaking staff / Lunch / No smoking / Western cutlery / Reservations / Reserved rooms / Child friendly / course meals
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