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Mar de Christiano's

マル・デ・クリスチアノ

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

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03-6804-7923 (+81-3-6804-7923)

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From the chef

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤　幸ニ

Koji Sato

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Mar de Christiano's

Shinjuku Station South Exit/Yoyogi, Tokyo

Global/International / Spanish/Mediterranean

The Reasons Why I Recommend.

I think that I am very good at adding and subtracting the taste of "adding meaningful things and removing unnecessary things". Everything from putty to dessert is delicious and I don't like it.

Chef Koji Sato’s Recommendation

2022-02-08

Mar de Christiano's

Shinjuku Station South Exit/Yoyogi, Tokyo

Global/International / Spanish/Mediterranean

The Reasons Why I Recommend.

The balance of spices and the types of ingredients are authentic, and it is quite close to the local taste. Whether it's duck blood made from duck blood or thick wood ear, it's delicious no matter what you eat.

Chef Koji Sato’s Recommendation

2022-02-08