Miyashin

宮新

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

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03-3569-2067 (+81-3-3569-2067)

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From the chef

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.

猪股　善人

Yoshito Inomata

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Miyashin

Ginza, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

It is an Oden shop I visited for a friend's introduction. I'm doing late, so it's great for going home from work. It is a heartwarming shop where delicious soup spills on tired bodies.

Chef Yoshito Inomata’s Recommendation

2022-02-08

Miyashin

Ginza, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

I often go to [Vapor] in the Ginza Corridor area, which means “steamed food” in French. Homemade sausages made by female chefs are very delicious, and wines are substantial and reasonable. He / she selects other than menu. I'm looking forward to the new menu because it's a good deal about cooking.

Chef Yoshito Inomata’s Recommendation

2022-02-08