From the chef
This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity
Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."
東 浩司
AZUMI KOJI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Chi-Fu
Nishitenma, Osaka
Chinese / Chinese
The Reasons Why I Recommend.
French restaurant 【REVO】 in the resort hotel “River Retreat Gyoen” in Toyama prefecture is a restaurant that serves dishes made with Toyama ingredients. Even though local ingredients are used, the food made by chef Hideji Taniguchi seems to aim at the world. It is a famous restaurant where you can enjoy regional and world-class cuisine.
Chef AZUMI KOJI’s Recommendation
2022-02-09
Chi-Fu
Nishitenma, Osaka
Chinese / Chinese
The Reasons Why I Recommend.
Speaking of Italian, I think that the impression of the regional cuisine is strong, but this is an image like an Italian restaurant that uses Japanese ingredients without being particular about the regional cuisine. The dishes are also from modern writers from Japan. It was delicious and interesting in a challenging shop. Especially, the food served with the mozuku sauce using bonito was impressive.
Chef AZUMI KOJI’s Recommendation
2022-02-08
Chi-Fu
Chi-Fu
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