La Stella Polare

La　Stella　Polare

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Help desk

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

Shop

03-6407-0787 (+81-3-6407-0787)

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From the chef

Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants.

He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare].

大林　秀史

Hideshi Obayashi

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

La Stella Polare

Yoyogi-Uehara, Tokyo

Italian/French / Italian

The Reasons Why I Recommend.

French restaurant [La Fason Koga] near Yoyogi Uehara Station. In a refined and relaxed atmosphere, chef Yoshihide Koga is a shop where you can enjoy the techniques and seasonal ingredients polished in France. When I visit, I always sit at the counter and study with a chef. My favorite dish is a smooth curry “Sauce Curie”. The scent of spices wraps the sauce with the flavors of meat and vegetables, so you don't feel the extra oil. It is an exquisite dish that is gentle on the body.

Chef Hideshi Obayashi’s Recommendation

2022-02-08