The famous Hiroshima restaurant "NAKADO" finally comes to Tokyo. A two-night-only collaboration with seasonal Hiroshima ingredients.
Hiroshima is a well-known treasure trove of ingredients. Surrounded by mellow land and sea, Hiroshima offers not only wild game, but also herbs, wild vegetables, oysters, and other marine products that are coveted by chefs.
In Hiroshima, there is one place where food connoisseurs are sure to stop by. NAKADO is a famous restaurant that uses seasonal Hiroshima ingredients prepared with classical French cooking techniques. Chef Seiji Nakado, who has already emerged as one of the next rising stars of Hiroshima cuisine, is known for his technique of using the delicate flavors of ingredients and doubling them up with gastropacks and other cooking methods.
This time, Chef Seiji Nakado will come to Tokyo with his ingredients, and Chef Nanahiro Takahashi of "atirom Tokyo" will create completely unimaginable items by intertwining Japanese, Western, and French "Tokyo cuisine.
We hope you will enjoy this opportunity to experience the near and far treasure chest of food that is Hiroshima.
◆NAKADO Seiji Nakado
Born in Kitahiroshima-cho, Hiroshima Prefecture. After graduating from Tsuji Culinary School and Hijiyama University (Nutrition), he became self-taught in French cuisine. After obtaining his sommelier certification, he went to France and trained at a one-star restaurant in Burgundy before opening "NAKADO" in Hiroshima City in 2020 as the culmination of his culinary career. He was awarded Tok 3 in the Gault et Millau 2021. Awarded Bronze in the Eat Log Award 2023. Winner of Hitosara Best Chef & Restaurant 2022-2023.
◆atirom Tokyo Nanahiro Takahashi
He started his restaurant career at Ogawaken, a long-established Western-style restaurant, where he learned the essence of Western-style cuisine for 8 years. After 20 years of career, he joined the "Ishikawa" group. After serving as head chef of the same group's "Restaurant Nanpei Dai" and launching "NK". He has a thorough knowledge of Western, French, and Japanese cuisine, and has arrived at a new genre of "Tokyo Cuisine".
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■Date
・Tuesday, March 28
・Wednesday, March 29
■Visit times
17:30-
20:30-
■Venue: atirom Tokyo
Minato-ku, Tokyo (details to be provided by e-mail only to those who have made reservations)
※On the day of the event, the balance of the course and additional orders will be charged. (Only the course fee of 33,000 yen (tax included)/person must be paid in advance at the time of reservation.)
※The restaurant only accepts credit card, PayPay, and electronic payment. Please note that cash payment is not accepted.
※Please refrain from wearing strong scents such as perfume or eau de cologne. Please be sure to inform your companion of this.
*Prices are subject to change depending on the availability of ingredients on the day.
*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
| Seats | 6 seats |
| Operation hours | 17:30-
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| Children | Not Allowed |
| Payment methods | Payment on the day is Credit cards only (no cash).
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| BYOB | Not Allowed |
| Smoking | Not Allowed |
| Address | (Details will be sent by e-mail only to those who have made reservations.) , Nishiazabu, Minato-ku, Tokyo |
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Reservation rules
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| Current reservation period | To be announced |
| Next round opens | TBD |
| Prepaid fee | 100% of the price |
| Maximum frequency | 1 time(s) per month |
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Cancellation policy
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| after making reservation | 100% |