Margotto e Baciare

Margotto　e　Baciare

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Help desk

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

Shop

03-3406-8776 (+81-3-3406-8776)

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From the chef

A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.

Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.

加山　賢太

Kenta Kayama

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Nihonbashi Kakigaracho Sugita

Ningyocho/Kodenmacho, Tokyo

Japanese / Sushi

The Reasons Why I Recommend.

It is a shop that I was impressed by tears unintentionally at the counter. It has a taste and taste like the traditional "Tsubakiya" and it settles down. It is not a game that uses the power of ingredients, but it's a shop where the space is comfortable.

Chef Kenta Kayama’s Recommendation

2022-02-08