Sakuma Toru
佐久間 貫 シェフ
Born in 1983, this individual entered the culinary world after graduating from junior high school. From the ages of 19 to 21, they worked in Michelin-starred restaurants in Siena, Livorno, and Bergamo, Italy.
After returning to Japan, they expanded their culinary skills, starting with Italian and French cuisine, then moving on to Japanese and Chinese cuisines. Their culinary influences were further enriched by backpacking through Southeast Asia and learning about local cuisines.
Later, to understand food distribution, they worked in a meat wholesaler, learning about butchery, disassembly, and distribution. Concurrently, they obtained a hunting license for food education purposes and engaged in hunting in Tochigi Prefecture.
Subsequently, they worked in restaurants specializing in game (gibier) and in restaurants of three-starred chefs abroad.
Their current culinary base is innovative French cuisine.
- Tableware: You can bring your own.(There is a limit on the number of pieces)
- Cookware: You can bring your own.
- Seasoning: You can bring your own.
- Transportation: Train
Please feel free to contact us first.
Menus
"Seasonal Ingredients Course 'Oborozuki' (from 2 people)
Snack
Amuse-bouche
Appetizer
Pasta
Fish
Main course
■ Optional Menu
Children's Plate: 3,000 yen (including tax, 3,300 yen)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Red: Lunch (11:00〜14:00)
Blue: Dinner (17:00〜20:00)
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For schedules beyond this, please contact us directly.