From the chef
The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.
He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].
木下 正人
Masato Kinoshita
Washoku - shoujyou - Aoyama
和食 猩々 −shoujyou− 青山
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
03-3479-0770All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
American Express
Lunch / No smoking / Reservations / Reserved rooms / Counter seating available / course meals / Large cocktail selection / Large shochu selection / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
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