Iwahiba
岩桧葉
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From the chef
Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.
Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.
北川 友透Tomoyuki Kitagawa
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- From the chef
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Iwahiba
岩桧葉
Help desk
Shop
- location_onAccess
- 3 minutes walk from Hamamatsucho Station on the JR Yamanote Line / 1-minute walk from Exit B5 of Daimon Station on Toei Subway Lines
- restaurantCuisine
- Japanese / Japanese Sosaku (creative cuisine),Chinese / Chinese Sosaku (creative cuisine) / Japanese Sosaku (creative),Japanese
- paymentsAverage price
- 25,000 JPY
- scheduleOpen
- [Monday-Friday, National Holidays] Dinner 6:00 pm - 11:00 pm (L.O. 10:00 pm)
- blockClosed
- Saturday, Sunday
- pin_dropAddress
-
3F, ADsis Daimon, 2-1-6, Hamamatsucho, Minato-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都港区浜松町2-1-6 ADsis Daimon3F
- translateEnglish services
- Unknown.
- credit_cardCredit Cards
- American Express / Diners Club / MasterCard / Visa
- listFeatures
-
No smoking / Reservations / Reserved rooms / Counter seating available / Sommelier/wine steward / 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