白金台こばやし / Shirokanedai Kobayashi

Tokyo

①Please introduce your restaurant.

Japanese restaurant that has been welcoming guests in Tokyo’s Shirokanedai neighborhood for over 11 years.
My name is Kazumichi Kobayashi,
chef-owner of Shirokanedai Kobayashi.

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

Of course, delicious food is at the heart of what we do—but more than that, we hope each guest leaves with a lighter heart and a warm smile. Every dish is made with care and intention.

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

In Japan, we cherish the subtle transitions of the seasons—from the early days (hashiri) to the lingering end (nagori).
We choose ingredients at their absolute peak—those that speak to me and make me genuinely excited to cook.
I’m always searching for vegetables that truly shine.

④ What makes your restaurant unique compared to others?

It’s not about luxury or price.
We want to introduce our guests to the quiet, soulful flavors of ingredients that are deeply rooted in Japanese tradition—humble, yet full of depth and character.

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

Japan’s beautiful seasons and heartfelt traditions inspire our plating.
We want our guests to feel the spirit of those special moments—through not just taste, but also how each dish is presented.

⑥ How do you curate your selection of alcoholic beverages?

The food and the guest are the stars of the show.
Our drinks are the supporting cast—thoughtfully chosen to complement the meal and create harmony at the table.

⑦What inspired you to become a chef?

I’m the youngest of four brothers, so helping my mother in the kitchen was naturally my job growing up.
My father, a weekend hunter, would bring home deer, boar, eel, and sweetfish. My mother grew our vegetables and rice organically.
I was lucky to grow up in such a rich, nourishing environment.
We lived deep in the countryside of Shiso, Hyogo Prefecture, where eating out was rare—so I spent a lot of time experimenting to make delicious meals at home.

⑧Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?

Comfort is everything.
We carefully selected every element—from the interior to the tableware—to create a space that feels good to be in.
Even for us, it’s a place where we feel at ease.

⑨ What kind of guests would you like to welcome?

We hope to meet guests who appreciate not just the food, but the ingredients, the ambiance, and the moments we share around the table.

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

Please refrain from wearing strong perfumes, arrive on time, dress appropriately for the setting, and avoid speaking loudly.
These small courtesies help everyone enjoy a peaceful and refined experience.

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

We invite you to experience Japanese cuisine that goes beyond appearances—gentle, soulful, and prepared with the utmost care.

Infomation