Tokyo, Japan

This month we hear from chef HIDEKI II on where to eat and drink in his hometown.

- HIDEKI II

Raised in his family’s Chinese restaurant, Hideki Ii was exposed to cooking from an early age, but it wasn’t until he met legendary Australian chef Tetsuya Wakuda that his career took off. After relocating to Sydney to become senior sous chef at Tetsuya’s, Ii went to New York to work for the UN before returning home and opening Shirosaka, a Michelin-starred modern kaiseki in Tokyo’s Akasaka neighborhood. This is where you’ll find the chef – and certified sommelier – eating and drinking when he’s off the clock.

In the mood for pasta

Before opening Shirosaka, I worked at Union Square Tokyo for six months with Michael Romano who was the chef at the original Union Square Cafe in New York. The restaurant does burgers, pasta and steaks. Over the past 20 years, there’s been an explosion of American cuisine in Tokyo, especially craft burgers, which Japanese people are crazy for. I like the burger at Union Square. Yoshichika Matsuda, the head chef there, is very talented.

I also like sitting at the counter at Melograno. Chef Yuji Goto gives everyone a warm welcome and I always tell him to cook me whatever he wants. I love his pasta, such as a black-truffle pasta that’s really, really good. It’s not a big restaurant, but it’s casual and very friendly.

Welcome to Akasaka