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.

Margotto e Baciare

Nishi-Azabu, Tokyo

Italian/French / French

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