A new French restaurant “neito” has opened in Shirokane Takanawa! Creative modern French cuisine by former Meiji Kinen Museum executive chef Yoshiyuki Aoyagi
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Press release: June 3, 2024
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A new French restaurant “neito” has opened in Shirokane Takanawa! Creative modern French cuisine by former Meiji Kinen Museum executive chef Yoshiyuki Aoyagi
*Grand opening on Thursday, June 27th! Enjoy a prix fixe style lunch course or a full dinner course from appetizers to main dishes. You can make a reservation from our website. https://www.neito.jp/*
The French restaurant “neito” will open on Thursday, June 27, 2024 in a location right next to Shirokane-Takanawa Station in Tokyo. Former Meiji Kinenkan Executive Chef
We offer a modern take on classic cuisine, including main dishes prepared over charcoal using carefully selected ingredients from around the world by Yoshiyuki Aoyagi, and dishes prepared right in front of our guests.
■Information
Address: 108-0072
1-27-6 Shirokane, Minato-ku, Tokyo Shirokane Takanawa Station Building 1F Phone number: 03-5793-5022
Business hours: Lunch 11:30-15:00 (L.O. 13:30)
Dinner 17:30-21:00 (L.O. 19:30)
Closed: Wednesdays, 2nd and 4th Tuesdays of the month
Private room available (up to 6 people)
HP: https://www.neito.jp/
■Concept
* Spending time at a French restaurant with “Nei” *
A place where you can value every second and spend your time with care. This is because we live in a time where we feel as if we are being chased by something.
We want to provide “time” through cooking.
The calm cityscape outside the window and the slow flow of time A variety of creative and exciting dishes that intersperse the “current” with the classics.
Hospitality that melts your heart
In a space where we, the creators, have carefully selected each piece. Enjoy a vivid time created by the contrast between stillness and movement. A special toast to Ningichi
Reservation form
* Chef / Yoshiyuki Aoyagi*
1985 Joined Tokyo Kaikan Co., Ltd. Assigned to Ginza Matsuya “Mother Goose Matsuya” service
1987: Assigned to main building banquet cooking hors d’oeuvres 1989: Joined Royal Park Hotel Co., Ltd. when it opened; assigned to banquet cooking Garde Manger
1995: 1st Tyson Chicken Cooking Grand Prix winner
In the same year, the 9th Western Cuisine Competition runner-up 1996, 10th Western Cuisine/Dessert Competition Overall Winner 1997: 4th Maître Cuisinier de France “Jean Schillinger Trophy” winner In the same year, training at Auberge de Chevalblanc in Alsace, France. In 1998, he became a chef at the same hotel’s French restaurant “Palazzo”. Joined Tokyo Dome Hotel Co., Ltd. in 1999 when it opened and became head chef of the French restaurant “Deux Mille”
2007: Joined Meiji Kinenkan Kitchen Co., Ltd.
2010: Appointed head chef of Western cuisine department at the same museum In 2011, he represented Japan at the Prosper Montagnier International Culinary Competition in Paris, France.
First Japanese to win 3rd place in the world
In the same year, the Japanese Dietary Culture Foundation Silver Award In 2017, appointed as Managing Director and Chief Executive Chef of the same restaurant.
In the same year, he became vice president of the French Restaurant Culture Promotion Association.
In 2019, awarded the French Agricultural Merit Chevalier by the French Republic. In 2024, appointed as executive chef of French restaurant “neito” neito chef aoyagi
HP
https://www.neito.jp/
Instagram
https://www.instagram.com/neito_shirokane/
Reservation form
https://tds.rk-sys.jp/jscafe/?s=JnP
■Access
Address: 108-0072
1-27-6 Shirokane Takanawa Station Building, 1-27-6, Shirokane, Minato-ku, Tokyo Phone number: 03-5793-5022
Business hours: Lunch 11:30-15:00 (L.O. 13:30)
Dinner 17:30-21:00 (L.O. 19:30)
Closed: Wednesdays, 2nd and 4th Tuesdays of the month
*About details about this release*
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