In the fall of 1985, a restaurant called “Shunju” (春秋= Japanese for Spring and Autumn) opened in Mishuku, Setagaya. The first floor, representing Spring, served Japanese cuisine, and the basement floor, representing Autumn, was a bar. The entire restaurant, designed by Takashi Sugimoto of Super Potato, became the forerunner of so-called “designer-restaurants.”
My career in the restaurant business began here. Through my encounter with Mr. Sugimoto and with the decision to start a restaurant in Mishuku, I was able to be a part of the establishment and management process of a new store and new company. Back then I was still a university student, and I was jumping into a field in which I had no experience in, but while I faced the struggles and hardships that come with being a manager, I’ve met countless amazing people, and experienced so much joy as well as a great sense of achievement. As a result, I gradually became more involved in the restaurant business and eventually it became my main occupation.
In the fall of 1995, I opened my restaurant “Kurayamizaka Miyashita” in Azabu Juban. Here, I personally began to work on the food itself for the first time, and I believe that through the process I was able to establish a new style of Japanese cuisine. The solid wood counter, the woody atmosphere, the moderately subdued lighting; the way we prepare the food right in front of our customers and the way our menu consists of small-quantity items that use a wide variety of ingredients: our concept is unique to traditional Kaiseki-style Japanese cuisine. As a business, we have been blessed with numerous opportunities to open restaurants, and we have offered innovative, original Japanese restaurants.
AZABU275 2F, Azabu 2-7-14, Minato-ku
18: 00 ~ 24: 00
Closed: Sundays, Holidays