Tokyo Midtown Management Co., Ltd. Tokyo Midtown Hibiya Introducing chefs who are enrolled in restaurants in Tokyo Midtown Hibiya, which clearly show the commitment of chefs from famous restaurants that have both popularity and ability, such as M

Tokyo Midtown Management Co., Ltd.
[Tokyo Midtown Hibiya] Introducing chefs who are enrolled in restaurants in Tokyo Midtown Hibiya, which clearly show the commitment of chefs from famous restaurants that have both popularity and ability, such as Michelin three-star Japanese restaurants.
Information on the new store “Hibiya Kanimitsu” scheduled to open on November 1st (Tuesday)

 Tokyo Midtown Hibiya (Yurakucho, Chiyoda Ward, operator: Mitsui Fudosan Co., Ltd.) has about 40 restaurants, and many well-known restaurants provide a space where you can spend quality time with delicious meals every day. This time, we will pick up four chefs enrolled in restaurants in Tokyo Midtown Hibiya and tell you about their unknown charms.
The secrets behind the popularity of this famous restaurant in Tokyo Midtown Hibiya, such as the obsession of the chef of this famous restaurant that is both popular and talented, and his experience up to the present day. If you know the chef’s passion for cooking, you will definitely want to taste it once. Please enjoy the special dishes recommended by the chef at the restaurant.
We will also introduce information about the new store “Hibiya Kanimitsu” scheduled to open on November 1, 2022 (Tuesday).
Introducing the roots and careers of four popular chefs from famous restaurants, as well as their specialty dishes
An uncompromising three-star Michelin chef for 11 consecutive years [Image 1

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▲ Chef Seiji Yamamoto
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▲Charcoal-grilled wild sweetfish

Reproduce the Italian cuisine that you felt with all five senses in Hibiya [Image 18

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▲ Chef Yoshikuni Nagashima
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▲ Boiled octopus 2018

What is the “essence of Japanese cuisine” spoken by a “master of Japanese cuisine”?
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▲ Mr. Masataka Kamiya
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▲ Karasumi soba

Omotenashi etiquette unique to a unique career as a former cabin attendant [Image 24

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▲Chef Sakura Akimoto
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Crab and special beef course

Ginza’s live crab specialty store “Kanimitsu” has expanded into Tokyo Midtown Hibiya with a new style [Crab, Special Beef & Wine]. There are 6 private rooms and counter seats full of live performance in a spacious space that blends with the quiet streets of Hibiya. We have prepared open seats where you can overlook Hibiya Park. Live hair crabs procured from fishing ports in Hokkaido and specially selected beef. And a variety of Japanese craftsmanship that feels the four seasons. Please enjoy “Hibiya Crab Mitsu” to your heart’s content. Introducing chefs from famous restaurants in Tokyo Midtown Hibiya and special dishes
● Chef Seiji Yamamoto Japanese Cuisine RyuGin (7F)
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▲ Chef Seiji Yamamoto
An uncompromising three-star Michelin chef for 11 consecutive years ―――――Chef life so far
Cooking has been fun since he was a child, and he felt that he could continue cooking forever. Since I am Japanese, I want to be involved in cooking that I can convey, so I set my sights on the path of Japanese cuisine. With the desire to love cooking, he overcame the difficult period of training and opened “RyuGin” in Roppongi in December 2003. After that, he moved to the current Tokyo Midtown Hibiya, where he continues to serve authentic Japanese cuisine. ―――――Policies as a chef
I want to deliver food to customers in the best way that I know. He is particularly particular about charcoal-grilling and rice polishing methods, and continues to offer charcoal-grilling, which was said to be difficult in commercial facilities, at Tokyo Midtown Hibiya. One of his commitments is that he does not open the shop on days when he is not in the kitchen. As an owner-chef, he believes that people are more important than anything else, and wants his employees to know how the food they make impresses and makes customers happy while working together with them.
―――――What you want to achieve in the future, your vision
Create a place where you can enjoy food through cooking and return to the good times. In recent years, they have made new attempts, such as offering a take-out menu and lunch service, and have received a great response. In addition, he values ​​his employees very much, and he says that he wants to improve the organizational strength with the feeling of compensating for the lives of individuals.
(Profile) Seiji Yamamoto Born in 1970 in Takamatsu City, Kagawa Prefecture. In December 2003, he opened “Ryugin” in Roppongi. In August 2018, the head office moved to the current Tokyo Midtown Hibiya. He loves the sea and nature, and is a professional diver who enjoys scuba diving in his free time as a fish lover.
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Charcoal-grilled wild sweetfish Price: Course meal ¥40,000 (tax included) Chef Yamamoto’s special “charcoal-grilled” dish. Pottery is a treat in the flow of menus in Japanese cuisine. A charcoal-fired facility is custom-made in one of the commercial facilities, and fish and meat are grilled on top-grade Binchotan charcoal. Among them, please come and taste RyuGin’s skill in grilling wild sweetfish alive.

● Chef Yoshikuni Nagashima SALONE TOKYO (3F)
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▲ Chef Yoshikuni Nagashima
Reproduce the Italian cuisine that you felt with all five senses in Hibiya ―――――Chef life so far
His family runs a Western restaurant, and he naturally aspired to become a chef. At the time, French cuisine was popular, but he was fascinated by Italian cuisine that could be made with a single frying pan, and decided to go down the path of Italian cuisine. At the age of 29, he traveled to Italy and trained at eight restaurants in various regions. Despite being from the same country, the cuisine was completely different from region to region.
―――――Policies as a chef
Cooking inspired by the scenery and aromas of Italy. Valuing the feeling that I felt at that time, I devised a menu that uses plenty of seasonal ingredients, such as seafood from northern Sicily in summer and cheese from the south in winter. One of the appeals of Italian cuisine is its creative dishes that have never been seen before. This is a commitment unique to Chef Nagashima, who has experienced the distinctive cuisine of various parts of Italy.
―――――What you want to achieve in the future, your vision
I want to turn my attention to domestic ingredients and make use of them in my cooking. He travels to the local area himself and examines the ingredients, such as seafood such as Spanish mackerel from Toba and local vegetables from Chiba. His Italian experiences and sensibilities come to life here, as he talks with the producers on the spot and develops an image of the menu and cooking methods.
(Profile) Yoshikuni Nagashima Born in 1975 in Joetsu City, Niigata Prefecture. At the age of 19, he aspired to become an Italian chef and started training in Tokyo. At the age of 29, he moved to Italy and trained in 8 restaurants in 6 provinces in 5 years, including Michelin-starred restaurants. After returning to Japan at the age of 35 and working at several restaurants, he has been working as a chef at the current “SALONE TOKYO” since its opening in 2018. Her hobbies are collecting cookbooks and listening to music. I like to eat while walking, and even now, when I go to Sicily, I sometimes do eating while walking.
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Boiled Octopus 2018 Price: Course meal ¥16,500 (tax included) A classic amuse-bouche made with soft boiled octopus that has been heated at 72°C for 4 minutes, topped with clam broth and potato foam. The temperature and time that produce this softness were adjusted for about half a year just by heating, imagining the taste of the food stalls I ate in Italy. It reminds me of the scent I felt when I saw the sea, and it is a gem that uses citrus fruits, which are a specialty of Sicily as well as seafood. For octopus, we are particular about domestically produced octopus from Toba City, Mie Prefecture. ● Mr. Masataka Kamiya Sobagami (3F)

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▲ Mr. Masataka Kamiya
What is the “essence of Japanese cuisine” spoken by a “master of Japanese cuisine”?
―――――Chef life so far
When he was in elementary and junior high school, he helped out at a restaurant run by a relative. At that time, he met Mr. Hiroyasu Takeuchi, a chef who worked as a stewer of Rosanjin Kitaoji, and became his only apprentice. The store name “Sobagami”, which opened in 2018, contains the desire to make it easy to get used to because it is in a commercial facility.
―――――Policies as a chef
I want to leave behind Japanese cuisine. As the name of the
restaurant, Sobagami, suggests, he wants a wide range of people to enjoy the taste of the restaurant, and he says that he wants to pass down Japanese cuisine to future generations. The important things in Japanese cuisine are “courtesy” and “sincerity”. In addition, I try to use various ingredients within the framework of Japanese cuisine for the customers who visit every day.
―――――What you want to achieve in the future, your vision
In addition to handing down Japanese cuisine to future generations, we also focus on human resource development for that purpose. In recent years, he has felt a decline in the number of people who aspire to become Japanese chefs, and he is passing on Japanese cuisine to his employees by telling them to be courteous to customers and to cook with sincerity.
(Profile) Masataka Kamiya Born in Nishio City, Aichi Prefecture in 1947. At the age of 15, he started training in Japanese cuisine at Chitosero in Aichi Prefecture. At that time, he met Mr. Hiroyasu Takeuchi, a chef who worked as a stewer of Rosanjin Kitaoji, and became his only apprentice. In 1992, he opened the soba restaurant “Takegami” in Shinjuku, after which he opened stores in Akasaka, Nogizaka, etc., and opened Sobagami in Tokyo Midtown Hibiya in 2018. On his days off, he often spends his time playing golf, and interacts with chefs and people from other industries.
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Karasumi Soba Price: ¥1,900 (tax included)
*Toppings vary depending on the season.
When Chef Ferran of elBulli, a well-known Spanish restaurant that was said to be the most difficult to book in the world at the time, came to Japan, he appeared on a TV program with Italian master Hiromi Yamada and Japanese cuisine chef Kamiya. was realized, and one of the dishes provided was “Karasumi Soba”. It is a masterpiece born from the idea of ​​using “soba”, which is an ingredient of Japanese cuisine, and “karasumi”, which is familiar in Europe.
●Chef Sakura Akimoto Morceau Morceau (2F)
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▲Chef Sakura Akimoto
Omotenashi etiquette unique to a unique career as a former cabin attendant ―――――Chef life so far
After graduating from university, he has a unique career that he was a cabin attendant for an airline company. Since that time, I have loved entertaining people, and I have a strong desire to please people. After leaving the airline, he went to culinary school. Opened Morceau with the motto of French home cooking.
―――――Policies as a chef
I want to be a chef who can provide what customers want to eat at that time. For example, customers who want to eat delicious food but are not feeling well and don’t want to put a burden on their stomach and intestines. In order to always provide a comfortable space for that reason, he says that he tries to be hospitable to welcome customers in the CA era, such as posture and walking style, at his stores. ―――――What you want to achieve in the future, your vision
In recent years, he has come to realize that teamwork is particularly important, and as the owner-chef, he values ​​improving the
performance of team members on a daily basis, building a relationship of trust with his staff to create a better space. Precisely because he values ​​his team like family, he actively supports his independence. (Profile) Sakura Akimoto Born in 1980 in Fukui City, Fukui Prefecture. After graduating from university, he once got a job as a flight attendant for an airline, but then turned to cooking. After studying at Tsuji Culinary College Tokyo, he trained at a bistro in Shinjuku and a restaurant in Shirokanedai. I spend my weekends camping with my daughter.
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Saikazen Price: 3,696 yen
Saikazen Price: 3,696 yen
Daily set ¥1,980
Saikazen ¥3,696
Mini Kaiseki ¥8,008
We have many others.
≪Dinner menu≫
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Crab and special beef course price 19,096 yen
Crab and Special Beef Course Price: 19,096 yen
Premium Beef Course ¥14,784
Crab course ¥16,632
Crab and special beef course ¥19,096
etc. We also have other a la carte.
▷ Accepting reservations Store HP: https://hibiya-kanimitsu.com Contact: 03-5157-2232
■ About the “Mitsui Fudosan 9 Box Infection Control Standards” Our group has been thoroughly implementing new coronavirus infection control measures at each facility.・Believing that easy-to-understand infection countermeasures based on engineering knowledge are essential, we have formulated the “Mitsui Fudosan 9 Box Infection Countermeasure Standards” common to the Group. The Group operates a wide range of facilities, including office buildings, commercial facilities, hotels, resorts, logistics, and housing. I would like to contribute.
We will continue to work to realize a sustainable society through the creation of safe and secure cities.
* Reference release:
https://www.mitsuifudosan.co.jp/corporate/news/2021/1001_01/ Details about this release:
https://prtimes.jp/main/html/rd/p/000000235.000027065.html


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