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About Relais & Châteaux
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Relais & Châteaux Chef

Hirohisa Koyama

Relais & Châteaux Chef

Hirohisa Koyama
Aoyagi / 青柳
Member Relais & Châteaux from 2011
2-3-20 Azabudai,
106-0041 Minato-ku, Tokyo


Aoyagi / 青柳

Menus 15000 JPY t. 8% s.n.i. 20% (lunch) - 25000 JPY t. 8% s.n.i. 20% (dinner)

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Terminology : t. = tax - s.n.i = services not included - s.i = services included


I graduated as a mechanical engineer from the University. My family has been running a restaurant for more than 100 years, so I more or less had to become a chef. Perhaps I could make a living with what I learned at the university, but I loved cuisine already when I was a child, so that I naturally became absorbed in the life that I have now. Since then, I have been striving to create more delicious cuisine 24 hours a day, 365 days a year - that’s my life as a grand chef.

What is your Chef’s secret to preparing your star ingredient?

The filets are best as otsukuri (sashimi), and I boil the head in sake to make one of my specialties, called tantan. For special occasions, we grill the whole fish over charcoal, or wrap it in kombu seaweed and steam it to make Matsumae-mushi. Sea bream is the king of all fish, and there are many ways to cook it. I prepare and serve it according to the occasion and to each customer’s desires.

What criteria do you use to select the finest ingredients?

Our sea bream is caught in Naruto Strait, whose whirling currents make the fish totally different from other regional varieties. I think it’s the best bream there is!

Tell us about the ingredient that inspires you the most.

After I finished my training in Osaka, I returned to my hometown, Tokushima Prefecture in the Shikoku region, and took over the operation of my family’s ryotei (Japanese restaurant). I wanted to feature a local specialty, and sea bream was the obvious choice. So my first mission as a professional chef was how to make the firm meat of our local sea bream as delicious as possible.

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