From the chef
The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.
Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.
橋本 信二
Shinji Hashimoto
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Hashimoto
Gokoku-ji, Tokyo
Japanese / Japanese
The Reasons Why I Recommend.
Located in the back alley of Zhou Kana in Kagurazaka, this is a small hideaway-style Chinese restaurant where you can enjoy Chinese cuisine based on Sichuan cuisine in a calm atmosphere. We recommend the exquisite "Tantan noodles", which are straight thin noodles. I want to eat it in a large double.
Chef Shinji Hashimoto’s Recommendation
2022-02-08
Hashimoto
Gokoku-ji, Tokyo
Japanese / Japanese
The Reasons Why I Recommend.
Sticking to the ingredients, it tastes the best of all the Italians I know. Random is recommended. The owner, who is also a sommelier, serves sweetfish in the summer and is highly original.
Chef Shinji Hashimoto’s Recommendation
2022-02-08
Hashimoto
はし本
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