From the chef
His long-held love of food and dining led him to where he is today
He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.
有冨 巧治
Koji Aritomi
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
powered by
This text is automatically translated via Google Translation API.
Toriichizu
Sumiyoshi, Hyogo
Japanese / Japanese
The Reasons Why I Recommend.
Kobe City Sumiyoshi [Chirichi] When shocked for the first time, I was shocked by the taste of the chicken and the strength of the chicken. I am allowed to pass since then. The skill of the shopkeeper who makes the best use of the taste of local chicken is also excellent, and every menu is delicious. Above all, sashimi is popular and recommended. The shop has a calm hideaway atmosphere. You can relax while drinking alcohol.
Chef Koji Aritomi’s Recommendation
2022-02-08
Ryoan Aritomi
料庵 有とみ
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
078-252-1333All reservations will be accepted via web form to ensure a smooth reservation process.
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
Lunch / No smoking / Reservations / Counter seating available / course meals / Large shochu selection / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.
