青柳

 虎ノ門より麻布台に移転して、青柳の料理をお出ししております。柳の木が目印です。
(虎ノ門より麻布台へ移転いたしました。小山裕久の最旬の青柳をご堪能いただけます)

Chef Hirohisa Koyama, and his restaurant
Hirohisa Koyama has taken over the family restaurant "Aoyagi"
created by his grandfather on the island of Shikoku almost a century ago.
Nowadays Aoyagi is located in central Tokyo, taking to a silent and elegant hideaway
with a graceful sense of Japanese incense and a decollation.
Well-known in France thanks to his popular book and lectures,
Koyama is one of greatest chefs in Japan, who describe his cooking simple,
good and beautiful, combining tradition and innovation,
his plate is fulfilled the meeting of a story which reflects my experience and my life.
Everything I immediately becomes the past, without which we can not move forward.
Without continuity, the present does not exist.
Change and continuity go together. This is his philosophy of cooking.

E-mail info@kokin-aoyagi.jp

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