From the chef
A master craftsman of French cuisine inheriting the Grande Maison tradition
He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.
岩元 学
IWAMOTO MANABU
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Apicius
Hibiya/Yurakucho, Tokyo
Italian/French / French
The Reasons Why I Recommend.
French food is done at work, so there are many Japanese dishes when you eat out. It is a long-established tempura shop that often goes among them. A place where the story of the husband is pleasant is attractive while the skill as a craftsman is also great.
Chef IWAMOTO MANABU’s Recommendation
2022-02-08
Apicius
レストランアピシウス
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
Shop
03-3214-1361All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
English menu / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Sommelier/wine steward / course meals / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
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