Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
From the chef
Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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- From the chef
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
Shop
03-6432-9996 (+81-3-6432-9996)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- Approximately 8-minute walk from Roppongi Station on the Toei Oedo Line
- restaurantCuisine
- Yakiniku (Japanese BBQ),Yakiniku/Steak
- paymentsAverage price
- 25,000 JPY
- scheduleOpen
- [Weekdays, Saturday, National Holidays, Day Before National Holidays] 12:00 pm - 12:00 am (Phone reception hours From 3:00 pm)
- blockClosed
- Irregular
- pin_dropAddress
-
1F, Flame Nishi-azabu, 1-10-15, Nishi-azabu, Minato-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都港区西麻布1-10-15 Flame西麻布1F
- translateEnglish services
- English menu available.
- credit_cardCredit Cards
- American Express / Diners Club / MasterCard / Visa
- listFeatures
-
English menu / Free Wi-Fi / Late-night service / Special diet / Western cutlery / Smoking allowed / Reservations / Reserved rooms / course meals / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
