Đầu bếp
Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants.
He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare].
大林 秀史
Hideshi Obayashi
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La Facon Koga
Yoyogi-Uehara, Tokyo
Italian/French / French
Lý do tại sao tôi giới thiệu.
French restaurant [La Fason Koga] near Yoyogi Uehara Station. In a refined and relaxed atmosphere, chef Yoshihide Koga is a shop where you can enjoy the techniques and seasonal ingredients polished in France. When I visit, I always sit at the counter and study with a chef. My favorite dish is a smooth curry “Sauce Curie”. The scent of spices wraps the sauce with the flavors of meat and vegetables, so you don't feel the extra oil. It is an exquisite dish that is gentle on the body.
Chef Hideshi Obayashi’s Recommendation
2022-02-08
La Stella Polare
La Stella Polare
Đặt chỗ trực tuyến
Số điện thoại Cửa hàng
03-6407-0787Mọi đặt chỗ sẽ được chấp nhận thông qua biểu mẫu trên web để đảm bảo quá trình đặt chỗ diễn ra suôn sẻ.
050-2030-4678Chi tiết
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Thẻ tín dụng được chấp nhận
Thẻ Visa / JCB / Diners Club / American Express / Master Card
English menu / English-speaking staff / Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Child friendly / course meals / Large wine selection
*Vui lòng ghi rõ yêu cầu đặc biệt về khu vực hút thuốc hoặc không hút thuốc khi gửi thắc mắc.
