Western Bistro TŌYAMA (Nishiazabu) / Creator of otherworldly delicacies

A warm restaurant located in Nishi-Azabu with the concept of "Western cuisine for adults." Guests frequent the restaurant night after night to enjoy the cuisine of Tadayoshi Toyama, who has demonstrated his skills in various places.

Comfort born from thoughts

Tadayoshi Tooyama
Born in Kumamoto Prefecture in 1971. After graduating from a vocational school, he began his career as a chef in Fukuoka Prefecture. He honed his skills in French cuisine at a hotel in Kumamoto and was promoted to head chef. In 2012, he moved to Kyoto, where he worked as a chef at Bistro Sept and Western Cuisine Ogata. In 2017, he opened Western Cuisine Toyama in Ueno. He has been in his current position since November 2020.

　Chef Tadayoshi Toyama has been working in the kitchen for over 30 years, moving his base from Kumamoto to Fukuoka, Kyoto and now Tokyo.

　Opened two years ago, this restaurant primarily serves Kyushu ingredients, with a focus on Kumamoto, the chef's hometown. Fresh fish delivered directly from Kumamoto's Tazaki Market at 4am is presented before guests in exquisite presentations by dinnertime. The chef's signature ingredient, Amakusa Daio, is a local chicken that he has been using for over eight years. "The chickens are raised on a farm near the sea and fed seaweed, so they are rich in minerals, have a strong flavor, and are characterized by their tender meat. Due to their high potential, they are suitable for a wide range of cooking methods, including tartare, seared, and roasted."

　The seasonal "Amakusa Daio and spring vegetable roti with Kumamoto sea lettuce sauce" is a dish that, while it's easy to imagine that it pairs well with the sauce, given the characteristics of Amakusa Daio, is also a menu backed by the classic French technique of combining meat with seafood. "I also recommend adding raw sea urchin," says Toyama.

　The alcoholic beverages that go with the food are also available in a wide range of options, from Kumamoto wines to local sake, and the sauces are adapted to complement what the guest is drinking at the time, instantly leading to the best possible flavor.

　If you're visiting for the first time, we recommend the course menu, but you'll be surprised and captivated by the large number of a la carte dishes, which number five. Even half the menu is enough to make you dizzy, but the restaurant makes no compromises and spares no effort, as Chef Toyama has a strong desire to meet the wishes of his customers.

　Toyama explains why he decided to focus on Western cuisine after training in French cuisine: "When I put myself in the other person's shoes and think about what I want to do, I find that Western cuisine is better able to meet their needs than French cuisine." This sentiment is reflected in everything from the food to the service and the space. That's why it's so comfortable. It's no wonder that people who met at his previous restaurants still travel a long way to visit this small restaurant in Nishi-Azabu.

Western Food Bistro TŌYAMA

1-11-13 Nishi-Azabu, Minato-ku, Tokyo
Tel.03-6804-3969
Closed Sundays and Mondays
17:00 AM – 23:00 PM (L.O. 22:00 PM)
*Subject to change depending on the situation
Courses: 8800 yen, 12,500 yen, a la carte: from 780 yen