From the chef
Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.
Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.
脇坂 尚
Hisashi Wakisaka
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Salle a Manger
Ginza, Tokyo
Italian/French / French
The Reasons Why I Recommend.
This bistro in Toranomon is the shop that was opened by the chef Machisuji who supported the shop when it opened. You can enjoy carefully finished dishes such as "Rillons" where salted meat is boiled slowly in low temperature lard and "Charcuterie" on the signature menu.
Chef Hisashi Wakisaka’s Recommendation
2022-02-08
Salle a Manger
サラマンジェ
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050-2030-4678
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Free Wi-Fi / Lunch / Late-night service / No smoking / Western cutlery / Smoking allowed / Reservations / Large wine selection
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