From the chef
With broad insight gained from predecessors and renowned restaurants abroad, he continues to pioneer the world of cuisine
Born in 1975 in Tochigi Prefecture, he was inspired to become a chef by his grandmother, who lived in France. After graduating from the Ecole Culinaire Nationale, he trained under Kazunori Otowa at Auberge. He then honed his skills at renowned restaurants abroad. Currently, he serves as the executive chef of a group that also operates accommodations. In 2023, he received the Ministry of Agriculture, Forestry and Fisheries "Cuisine Masters" Bronze Award for his contributions to regional food culture. He is dedicated to nature-inspired French cuisine, passing on producers' passion, and supporting food education and the next generation.
田邉 真宏
Masahiro Tanabe
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Hikariya Nishi
Matsumoto Station, Nagano
Italian/French / French
The Reasons Why I Recommend.
Rare in Tokyo, a French restaurant using ingredients from Nara Prefecture. Using unique vegetables from Nara Prefecture such as Yamatona, it is finished as a dish rich in flavor. It is as delicate as contemporary art and can be enjoyed with your eyes. In France, it's like a neo bistro, so I think it's a shop that you can enjoy with friends and so on.
Chef Masahiro Tanabe’s Recommendation
2022-02-09
Hikariya Nishi
ヒカリヤ ニシ
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