Top Chef Selection ~Pioneers~
Musashi-Koyama: 'Soba Kappō Kurata'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The Chef of Soba Kappō Kurata, Musashi-Koyama
The Chef of Soba Kappō Kurata, Musashi-Koyama
Comments
I think every day about what Japanese cuisine is, what kappō is, and what I myself am able to do. I think it will always be hard, both up to now and from here on. Right now I'm in the middle of chasing a dream, and maybe the dream itself is seeing what kind of future lies ahead. That guests come every day, that they tell me the food was delicious - all of it is something I'm grateful for. I look forward to seeing what I can bring about in society through making Japanese cuisine myself.
Signature Dish
Signature Dish
Wild Mountain Vegetables from Shinshū
The new-onion sauce used to dress the wild mountain vegetables is made by blending new-crop onions a…
DETAIL
Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori
The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…
DETAIL
The art of the knife: white fish with assorted garnishes
I started this hoping that many guests could experience the wonder of knife work, the highest-level …
DETAIL
Restaurant information
Restaurant information
The interior has an L-shaped counter as well as tatami seating with sunken hori-gotatsu-style legroom, and can seat up to about 30 people.
Want to check the seasoning blend before you cook?
COMMENT
Musashi-Koyama is a lively town with a bustling shopping street full of customers, and high schools known nationally for their club activities. Head down a small side street, and there is 'Soba Kappō Kurata.'