Ubuka

うぶか

・

Help desk

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

Shop

03-3356-7270 (+81-3-3356-7270)

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From the chef

A love for large shellfish, leading him into the culinary world

He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.

加藤　邦彦

KATO KUNIHIKO

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Ubuka

Yotsuya, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

The owner is a person who has experience of training in 【Birdland】, etc., but the shop is admirably the treatment of materials that do not stay in the category of Yakitori. You can treat French-made jibe etc. properly and get delicious food. In addition, we have a wide selection of wines, and I feel that they are particular about where you can make a choice according to each dish.

Chef KATO KUNIHIKO’s Recommendation

2022-02-08