東麻布いと / Higashiazabu ITO

Tokyo

①Please introduce your restaurant.

My name is Akira Ito.
I am the owner of “ITO,” located in Higashi-Azabu.

②What values or principles are most important to you as a restaurant?

We created our restaurant based on the concept of “offering a distinct sense of style.”
At our restaurant, we interpret “sense of style” as “Japanese cuisine” and “distinct” as “transformation.”
We present dishes that reimagine Japan’s four seasons and traditional Japanese culinary techniques through our own creative lens.

③ How do you select your ingredients, and what do you prioritize when sourcing them?

I personally visit production regions to hand-select our ingredients.
Being from Kyushu, I tend to choose many ingredients from my home region.
I visit “Ide Farm” in Saga, from which we directly source strawberries, herbs, and vegetables.
We also receive produce from Miyazaki, delivered by Mr. Hattori of “Yao Kyushu” in my hometown.
Fresh fish is directly shipped to us from “Izumida Fisheries” on the Osumi Peninsula in Kagoshima.
As for meat, we source it directly from “Nimura Livestock” in Kagoshima.

④ What makes your restaurant unique compared to others?

Our cuisine is fundamentally rooted in Japanese traditions.
However, embracing the idea of “transformation,” we incorporate French techniques, Italian methods, and international ingredients to create dishes that harmonize with Japanese cuisine.
One of our strengths is pairing our Japanese dishes with carefully selected wines, offering an experience where food and wine complement each other beautifully.

⑤Do you have any particular approach or philosophy when it comes to plating and presentation?

Our presentations are always based on the choice of plateware.
We source our tableware directly from artisans in Saga Prefecture.
Each dish is plated in a way that highlights the unique characteristics of the tableware.
Depending on the tableware, we apply either traditional Japanese or Western plating styles.
When using predominantly Western ingredients, we often use Japanese plating styles — and vice versa — to create an intriguing contrast and sense of transformation.

⑥ How do you curate your selection of alcoholic beverages?

We have installed a wine server, allowing us to put great emphasis on curating an extensive wine selection.
We do not limit ourselves to wines from a particular country; instead, we select wines from around the world — including Japan — to pair harmoniously with our cuisine.
As many of our guests favor French wines, we offer an extensive selection of French bottles.
Our white wine selection includes labels such as Montrachet and Meursault, while our red wine list features Bordeaux and Burgundy varieties.

⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?

The space has been designed to reflect the concept of “offering a distinct sense of style,” with a modern touch.
We commissioned Yukio Hashimoto Design Studio to create the interior.
The result is a modern space that retains a subtle Japanese essence.

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Our tableware, crafted by “Kamachi Tohbo” in Saga, ranges from modern to purely traditional Japanese styles, all custom-made for us.

These pieces are often used to serve our main courses.
I was drawn to their unique and rare color tones, unlike anything commonly found.

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This piece was also custom-made by “Kamachi Tohbo.”
Its flat shape makes it ideal for presenting cold appetizers and sashimi.

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We use this dish for one of our signature appetizers: foie gras paired with simmered conger eel.

⑧ What inspired you to become a chef?

I decided to pursue a career as a chef while I was in junior high school and enrolled in a high school with a specialized culinary program.
After graduation, I naturally continued along the culinary path.
The main inspiration for becoming a chef was my deep love for my mother’s home-cooked meals and my desire to one day serve her my own cooking.

⑨ What kind of guests would you like to welcome?

While of course we welcome Japanese guests, my experience working abroad inspired me to also attract international guests, which is why I chose Higashi-Azabu as the location for our restaurant.

⑩ Are there any rules or things that are not allowed in your restaurant?

Our main house rule is a non-smoking policy.
For guests with small children, we offer private dining rooms.
Other than actions that may disturb other guests, there are no particular restrictions.

⑪Do you have a message you'd like to share with your guests?

We are fortunate to welcome guests from all around the world.
Our guests include not only Japanese patrons but also many visitors from Europe, the Americas, and across Asia.
We are committed to continuing to offer international guests an authentic experience of Japanese ingredients and traditions.
We intend to keep creating a space that is welcoming and accessible to guests from all over the world.
Thank you very much for your continued support.

Infomation