Featuring first-rate local ingredients from Tokyo, April’s dinner menu has been designed exclusively for Kikkoman LIve Kitchen Tokyo by this month’s Guest Chefs, who head separate restaurants in the Ebisu district of Tokyo.
This menu is only available between 1 - 26 April 2019.
Yen 12,000 per head
tax included. 10% service charge additional
set menu/prix fixe only
minimum age is 12
doors open at 18:30, dinner and show start at 19:00 (about 2 hours)RESERVATIONS
Shoji Yamaoka(Ebisu Mushroom)
Chef Yamaoka was born in 1956 in Matsuyama City, Ehime Prefecture. He worked at a restaurant in Tokyo before he moved to France where he trained for 5 years at Julius, Royal Gray, La Tour d’Argent, and Moulin de Macreuse. Upon his return to Japan in 1988, he worked as the Head Chef for a number of restaurants in Tokyo and Kanagawa before opening his own Mushroom restaurant in the Ebisu district of Tokyo. He has been tirelessly pursuing innovating and unique recipes to create his own world of high-level cuisine. Chef Yamaoka was deeply impressed with the greatness of the natural world in France, and was fascinated by various mushrooms that are unfamiliar to many. He still regularly goes out walking in the mountains and fields of Japan. Chef Yamaoka continues to learn the features of each ingredient, so he can optimize them and bring out their best in his cooking which he hopes his diners will cherish.
Masahiro Kasahara(Sanpi Ryoron)
Chef Kasahara was born in Tokyo in 1972. After his 9-year training at Shogatsuya Kitcho, he took over his family yakitori restaurant Torisyo in Musashi Koyama. At the restaurant’s 30th anniversary Chef Kasahara decided to close Torisyo and in 2004 opened his own Sanpi Ryoron in Ebisu where he only offers Chef’s Special course menu. He opened Sanpi Ryoron Nagoya in 2013, Sanpi Ryoron Mens (Noodle) Hall (presently Sanpi Ryoron Hanare) in 2014 serving hand-crafted noodles and select appetizers, and in 2017 Sanpi Ryoron Kasahara Shoten offering ready-made and bento (boxed) meals. Chef Kasahara dedicates some of his time as the Eastern Japan Executive for the Japanese Cuisine for Schools Support Group, but still mostly spends his time in the kitchen living by his motto: “Master, Talk, Play”. He has published several books for cooks at home and in professional kitchens alike, sharing his love of Japanese cuisine. At home Chef Kasahara loves drinking beer and spending time with his three children.
The Live Kitchen Show is hosted each evening by one of the in-houseChefs-Western Cuisine Chef or Japanese Cuisine Chef from Ukai Group who are our operating partners, or Chef Hitoshi Kakizawa who previously worked at the Japanese Embassy in Washington DC, USA, as their Head Chef.
Guest Chefs will perform on the following dates.
1/16 April 2019:Chef Shoji Yamaoka &Chef Masahiro Kasahara
8/22 April 2019:Chef Shoji Yamaoka
9/23 April 2019:Chef Masahiro Kasahara
※Guest Chef visit dates may change without advance notice.
Only one fixed-price menu is available during any given month.
Unfortunately, we are unable to accommodate special dietary requirements, including allergies, food preferences, vegetarian, vegan, pescatarian, and child-friendly options. Please refer to this link to view specific ingredients used in our dishes.
We accept payment in cash or by credit card only (VISA, JCB, American Express, Mastercard).
Reservations can be cancelled free of charge up to 2 business days prior to the Date of Dining. A 50% charge of the invoiced amount will be applied if cancelled within 48 hours; and no refunds will be made for cancellations made within 24 hours of the Date of Dining.
Table bookings are essential and must be made online through our Reservation System. We do not accept walk-ins.
This restaurant is non-smoking only.
Dress code is smart casual.
Guests must be over 12 years of age unless they are seated in the Private Dining Room. Please notify us at the time of booking if any guests in your party are under 12.