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Kioicho Fukudaya

紀尾井町　福田家

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

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03-3261-8577 (+81-3-3261-8577)

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From the chef

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一

Shunichi Matsushita

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Shunsai Oguraya

Ikejiri-Ohashi/Mishuku, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

Kappo standing near Ikejiri Ohashi Station. We purchase a wide variety of direct-grown ingredients from all over Japan and inspire you to a new world view through creative combinations and cooking. I think it's a wonderful house where you can try food beyond your imagination and realize it exactly.

Chef Shunichi Matsushita’s Recommendation

2022-02-08

Japanese cuisine Ryugin

Hibiya/Yurakucho, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

A famous restaurant where world-famous chef Yamamoto works. The job of confronting each material and pursuing tocotons to bring out the splendor of the ingredients is the highlight. In addition to enjoying the taste and taste of cooking, you will study as a cook.

Chef Shunichi Matsushita’s Recommendation

2022-02-08