Fish Bank TOKYO

Fish　Bank　TOKYO

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Help desk

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

Shop

03-3569-7171 (+81-3-3569-7171)

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From the chef

Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.

He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.

脇坂　龍太

Ryota Wakisaka

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Fish Bank TOKYO

Shimbashi/Shiodome, Tokyo

Western / General

The Reasons Why I Recommend.

The shop has only 11 counters. The open kitchen is close to the chef and offers a small, multi-dish course in an intimate atmosphere. I like it because I can enjoy the technique of 3 star preparation in Europe casually.

Chef Ryota Wakisaka’s Recommendation

2022-02-08