The other day, I visited the French restaurant "CIRPAS" in Shirokanedai, which just opened in November. The name was given to create a new circulation in the modern restaurant industry with great passion. The chef is Takashi Yoshida. He was working as an executive chef at Dominique Boucher, a restaurant known for its French cuisine that combines traditional techniques with delicate flair, but the coronavirus pandemic hit. In order to explore new possibilities for restaurants, he took on the challenge of distributing cooking videos on YouTube. YouTube was started with the hope that people would rediscover the happiness that gourmet food brings by sharing their knowledge and techniques, but in two years it has grown into a mega content with approximately 11 subscribers, and has become a popular cooking YouTuber. "George"The name quickly spread around the world.
Chef Yoshida will once again be in the restaurant's kitchen, leading the restaurant to express his own worldview. Utilizing his passion, accumulated experience, and knowledge as a YouTuber, he hopes to deliver food to customers with a unique approach.
"I want to create dishes that are more realistic and full of sizzle. I want to create them with a professional sense that I have gained a new understanding of through my experience on YouTube."
Since you are seated at the counter, you can watch and talk to the chefs as they prepare the food right next to you, and the creative dishes are served one after another in a very cozy atmosphere.
"CIRPAS" welcomes guests with food accompanied by warm service in a modern and clean space. Let's look forward to the future successes of this chef who uses both restaurants and YouTube to share his cuisine.
Takashi Yoshida
Born in Saitama Prefecture in 1987. After graduating from Hattori Nutrition College, he worked at a hotel restaurant in Tokyo for four years before moving to France. He studied at Dominique Boucher in Paris for a year, then returned to Japan and joined Pierre Gagnaire. After working as a meat department chef, he became sous chef at Dominique Bouchet Tokyo in 4. In 1, he became the chef of the affiliated neo-bistro Les Copins de Dominique Boucher. After that, he was selected as the group's executive chef, overseeing restaurants in Tokyo, Kanazawa, Nagoya, and Kyoto. He retired in March 2015, and in November 2016, he became the chef of "CIRPAS". ``For more than 2021 years, I have been creating dishes that convey the worldview of chefs I respect.When I quit my job at a restaurant and spent the time solely as a YouTuber, my motto was to create simpler, easier-to-understand dishes.I returned to the kitchen. There are many times when I think about it, but I try to express what I think is the best through cooking.In this country full of delicious food, chefs and producers use their wisdom, taste, and technology to create the taste of a restaurant. , we will deliver it to you as a team. Please come and visit us with your loved ones."
CIRPAS (Kana: Surpass)
4F, 2-7-1 Shirokanedai, Minato-ku, Tokyo
03-5422-9797
Tuesday-Friday 18:30, Saturday 12:00, 18:30 (all starts with one revolution only)
*Business hours from March 2023: Tuesday to Thursday 3:18, Friday to Saturday 30:17, 00:20 (all start at the same time)
Closed on Sundays and Mondays Number of seats Counter 8 seats
Cuisine Seasonal Omakase Course ¥27,500 (1 person) ~ *Tax included, 10% service charge excluded
*Prices may vary depending on seasonal ingredients. Please note.
Mio Shimamura
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