From the chef
The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.
He was born in 1975 in Saitama. As he liked cooking since he was an elementary school student, when he became a high school student he started working part time at a cake shop, while belonging to a Judo club. He decided to be an Italian chef by recommendation of the cake shop owner, and entered a cooking school. In 1995, he entered the company [ENOTECA PINCHIORRI TOKYO]. After working their main branch in Florence as a patissier, he worked at Tokyo branch as the sous-chef for 5 years from 2005. His stylish dishes bring out the original tastes of the ingredients.
丸山 孝一
Koichi Maruyama
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Ristorante Kurodino
Ginza, Tokyo
Italian/French / Italian
The Reasons Why I Recommend.
It is the French of Yotsuya, which I have visited most frequently since I started the work of cooking. I think that it is the most favorite restaurant of all the restaurants, maybe maybe more than 60 times. No matter what you eat, of course, there is nothing wrong with burning meat, burning fish, sipping salt, and so on. French and Italian cuisines are different genres, but I have a lot of respect for the quality of the North Island Pass so much that I think I'm working on cooking.
Chef Koichi Maruyama’s Recommendation
2022-02-08
Ristorante Kurodino
Ginza, Tokyo
Italian/French / Italian
The Reasons Why I Recommend.
It is a sushi shop in Shimokitazawa. There is also a feeling that it is the shop that I ate proper sushi for the first time, but I enjoy wonderful sushi so that I think that the handling of fish is completely different from myself. I would like to go back again and again to close the gap.
Chef Koichi Maruyama’s Recommendation
2022-02-08
Ristorante Kurodino
Ginza, Tokyo
Italian/French / Italian
The Reasons Why I Recommend.
It is Meguro Italian which remains very impressive though I only get it once. Originally it was a chef who used to eat Japanese food, so it seems that the technology and sense have been put to good use everywhere. It was in Italian, but I was impressed by the use of the ingredients, which are "well". For example, I received a dish using chopsticks, but in Japanese food it is the same to combine with Matsutake mushroom. I added that to the chopsticks a mushroom from France that had a stronger flavor than the aroma, but I thought that the skill and sense could only be achieved by those who know the goodness of both Japanese and Western.
Chef Koichi Maruyama’s Recommendation
2022-02-08
Ristorante Kurodino
リストランテ クロディーノ
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