Yakitori Ginza I

He won one Michelin star as the first chief chef of Manhattan yakitori restaurant “Torishin”.

After returning to Japan, he opened Studio Ginza Yakitori “I” at the Roppongi store “I”, which has been listed in Michelin for three consecutive years and is disseminated to the world.

Focusing on the finest Hinaiji chicken, we use different brands for each part purchased on the day
By using “far-infrared” and “near-infrared” to make the most of the characteristics of the falcon, the aroma of Kishu Binchotan charcoal is brought in, “flavor and umami” are brought in, and baked to a “texture of a different dimension”.

 

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銀座 井　井上晃一の拘りとワインマリアージュ(@yakitori.ginza.i)がシェアした投稿