H1

Tokyo

①Please introduce your restaurant.

I’m Tetsuya Horie from the Italian restaurant H1, located in Ebisu, Shibuya, Tokyo.

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

At H1, we offer ingredients that can only be experienced here, sourced directly from producers, and create dishes unique to our restaurant.
I always strive to use ingredients that I can see with my own eyes and meet the producers behind them.
As a chef, I believe it is our job to convey the passion of the producers, so I make sure to use only ingredients that I truly find delicious.

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

I personally visit the production sites, talk with the producers, and choose ingredients made by people whose passion and personality inspire me.

④ Do you have any particular approach or philosophy when it comes to plating and presentation?

When it comes to plating, I don’t use ingredients just for aesthetic appeal.
Instead, I carefully select ingredients that add meaning to the flavor and consider the order in which they are plated to enhance the dish’s experience.

⑤How do you curate your selection of alcoholic beverages?

At our restaurant, we have a manager and sommelier who expertly pair wines with my dishes.
we primarily feature Burgundy wines alongside a selection of carefully curated wines from around the world to complement our cuisine.

⑥What inspired you to become a chef?

My father ran a restaurant business, so I grew up in an environment where restaurants were always a part of my life.
Naturally, this led me into the culinary world.
My father also lived in France for eight and a half years,
which influenced my approach to food and dining.

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

For the interior design of H1, I wanted to create a space that people would choose for their special occasions.
The restaurant features a sophisticated atmosphere with a black and gray color scheme. However, we also aim to provide warm and approachable hospitality, creating a slight contrast between the refined setting and our friendly service.
As for tableware, we use a mix of contemporary pieces from modern artisans and classic plates such as Noritake and Royal Copenhagen.
which my father once used in his French restaurant.
I believe in balancing the old and the new to create a unique dining experience.

⑨ What kind of guests would you like to welcome?

Before the pandemic, many guests who were passionate about the restaurant industry visited us. During the pandemic, we were supported by those who wanted to encourage our restaurant and team.
Moving forward, I hope to welcome more young people and those who may not yet have a deep interest in dining, introducing them to the beauty and excitement of the culinary world through their experience at H1.

⑨Do you have a message you'd like to share with your guests?

I lived in Italy and Sweden for a total of six years, where I experienced the wonderful European culture of enjoying meals and treasuring time with family.
Through H1, I hope to bring that same spirit to our guests, creating a space where people can truly savor their time and food.
I look forward to welcoming you to our restaurant. Please come and visit us!

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