September 21, 2012 02:01 PM
Michelin 3 starred chef had opened his new restaurant. Next hope for Michelin 2013 "Okamoto" (Ginza Tokyo/Kaiseki)
[Japan]
By Masaaki Yasuda Interviewed on Augst 30, 2012
The head chef, Mr. Hidetsugu Okamoto from Michelin 3 starred restaurants "Azabu Yukimura" has finally opened his new restaurant at corridor street of Ginza. "Okamoto" named after his very own sir name. The small place of 8 counter seats and 4 table seating is operated with 2 apprentices of Mr. Okamoto. Big hope for coming up 2013 Michelin guide listing.
"Ginza Okamoto"
Tokyo Chuoku Ginza 8-3-12 DainiGinza Column building 5F
Tel: 03-3571-5110
Mr.Okamoto Hidetsugu
Mr. Okamoto had born in Kyoto and brought up in Okayama. He was a big fan of cooking since little and he loved when people appreciate his food. Although none of his family members are involved in the F&B industry, He had made his early decision of his career as a chef when he was in middle school. He quitted his middle school and started learning cooking at a Japanese restaurant.
He worked as head chef Michelin 2 starred restaurant Kyoto "Wakuden" before he worked for 3 Michelin starred Tokyo "Azabu Yukimura" as a head chef. Today, this most skillful chef, Okamoto has finally debut his very own dream in Tokyo Ginza.
"Okamoto" signboard
Operating with 2 apprentices
Creative Kaiseki cuisine is served with premium ingredients such as common Japanese conger, Matsutake mushroom, clam, Eel, Cutlass fish. He mentioned that he does not go to competitor restaurants for research to avoid imitation ideas. He has volumes of note books of his cooking ideas.
Cutlass fish with Hamo eggplant covered with cold sesame.
Eel. Very nice aroma of the soil
Cutting Hamo fish bone which makes such an exciting sound.
Matsugahama Yaki. Huge Matsutake mushroom wrapped by Hamo fish and grill.
Matsugahama Yaki menu originally from "Azabu Yukimura" Hamo fish fatty soaks into Matsutake mushroom
Sweeten sea bream and Matsutake mushroom soup
Soba with deep-fried crispy nuts.
Huge clam laying down on Japanese radish
Hamo and Matsutake mushroom mix rice.
The Omakase price is 20,000yen for each person. Sake is also recommended by Mr. Okamoto. You just need to mention your type of your cuisine favorites. There are 4 types for Japanese sake as well as wines and champagnes. The bill of the day was 28,000yen accompanied only by beer.
It may sound pricey if you only look at the numbers. However he used to charge double at his previous restaurant at same quality. There is cutting board right in front of you at the counter. You can enjoy the exclusive level of chef visually too.
Mr. Okamoto said "My son is still very small but he can define the taste of real food. I want to stand in the kitchen together with my son one day." His dream has just started. We are wishing to hear a happy news in this November for Michelin guide.
