Taguchi Yosuke
田口 陽介 シェフ
～Bringing Professional Flavors to Your Home: Former Three-Star Michelin Restaurant Chef Specializing in French Culinary Techniques of Simmering, Boiling, Steaming, Roasting, and Frying, Now Available for Japanese Homes.～
Born on August 7, 1983, in Chiba and raised in Shizuoka.
As a child, I loved cooking, but I also spent my days as a young soccer player.
In elementary school, I was inspired by a hamburger I had while dining out. It made me realize the power of food to inspire and move people, and that's when I started dreaming of becoming a chef.
And so, I pursued my dream of becoming a chef by enrolling in a culinary school.
After graduating from Ikebukuro Culinary School, I honed my culinary skills at restaurants, banquet halls, and wedding venues in the Kanto region.
I later suffered from a serious illness that caused swelling in my legs and made it difficult to walk.
After a successful surgery and recovery, I began to reevaluate my diet and lifestyle.
This serious illness became a turning point for me.
It made me realize how delicious homemade food can be, and I wanted to share this feeling of delight with many people. Eventually, I decided to pursue a career as a professional chef.
I aspire to provide dishes that bring joy and excitement to people through food, creating smiles along the way.
For groups of 10 or more, there is an additional staff fee for the presence of both the chef and staff members. The fee is separate and amounts to 11,000 yen (including tax).
- Tableware: Available for order from the optional menu.
- Cookware: Available for order from the optional menu.
- Seasoning: You can bring your own.
- Transportation: Car (motorcycle)
Please feel free to contact us first.
Menus
Casual Course 8,000 yen (from 2 people)
For groups of 10 or more, there is an additional staff fee for the presence of the chef and staff. An additional 11,000 yen (including tax) will be required.
Appetizer: Seasonal Fish Carpaccio
Appetizer: Warm Mushroom Salad Soup
Gazpacho-Style Zucchini Potage Pasta
Main: Capellini with Peach and Prosciutto
Wagyu Beef Steak
Dessert: Seasonal Fruit and Cheese Mousse
■ Optional Menu
Celebration Dessert Plate: 2,500 yen (Including Tax 2,750 yen)
Children's Menu: ¥2,000 (Tax included: ¥2,200) *Ages 2-9.
Half-Portion Children's Course: ¥3,500 (Tax included: ¥3,850) *Ages 10-15. (16 and above are recommended to choose from the adult courses)
Dish Rental: 2,000 yen per person (Including Tax 2,200 yen)
1 Ise lobster: 8,000 yen (Including Tax 8,800 yen)
Foie Gras Sauté for 800 yen (Including Tax 880 yen)
Casual Lunch Course: 8,000 yen (for 4 people or more)
For groups of 10 or more, there is an additional staff fee for the presence of the chef and staff. An additional 11,000 yen (including tax) will be required.
Appetizer: Seasonal Fish Carpaccio
Appetizer: Warm Mushroom Salad Soup
Gazpacho-Style Zucchini Potage Pasta
Main: Capellini with Peach and Prosciutto
Wagyu Beef Steak
Dessert: Seasonal Fruit and Cheese Mousse
■ Optional Menu
Celebration Dessert Plate: 2,500 yen (Including Tax 2,750 yen)
Children's Menu: ¥2,000 (Tax included: ¥2,200) *Ages 2-9.
Half-Portion Children's Course: ¥3,500 (Tax included: ¥3,850) *Ages 10-15. (16 and above are recommended to choose from the adult courses)
Dish Rental: 2,000 yen per person (Including Tax 2,200 yen)
1 Ise lobster: 8,000 yen (Including Tax 8,800 yen)
Foie Gras Sauté for 800 yen (Including Tax 880 yen)
Standard Course 10,000 yen (Dinner, from 2 people)
For groups of 10 or more, there is an additional staff fee for the presence of the chef and staff. An additional 11,000 yen (including tax) will be required.
Seasonal Vegetable Jelly
Seasonal Fish Mi-Cuit
Seasonal Vegetable Potage
Roasted Duck Breast
Seasonal Fish Pan-Fried (Grilled with Scales)
Wagyu Beef or Ezo Venison Steak
Seasonal Dessert
■ Optional Menu
Celebration Dessert Plate: 2,500 yen (Including Tax 2,750 yen)
Children's Menu: ¥2,000 (Tax included: ¥2,200) *Ages 2-9.
Half-Portion Children's Course: ¥ 4,400 (Tax included: ¥ 4,840) *Ages 10-15. (16 and above are recommended to choose from the adult courses)
Dish Rental: 2,000 yen per person (Including Tax 2,200 yen)
1 Ise lobster: 8,000 yen (Including Tax 8,800 yen)
Foie Gras Sauté for 800 yen (Including Tax 880 yen)
Vibrant Premium Course 15,000 yen (from 2 people)
For groups of 10 or more, there is an additional staff fee for the presence of the chef and staff. An additional 11,000 yen (including tax) will be required.
Cold Appetizer 1: Red Sea Bream, Seasonal Fruit, and Green Onion Oil
Cold Appetizer 2: Beet Salad
Soup: Seasonal Vegetable Potage
Hot Appetizer: Pork Pâté
Main Course: Grilled Seasonal Fish with Scales
Main Course: Quail and Seasonal Vegetables
Main Course: Roasted Lamb on the Bone
Dessert: Seasonal Fruit Vacherin
■ Optional Menu
Celebration Dessert Plate: 2,500 yen (Including Tax 2,750 yen)
Children's Menu: ¥2,000 (Tax included: ¥2,200) *Ages 2-9.
Half-Portion Children's Course: ¥7,500 (Tax included: ¥8,250) *Ages 10-15. (16 and above are recommended to choose from the adult courses)
Dish Rental: 2,000 yen per person (Including Tax 2,200 yen)
1 Ise lobster: 8,000 yen (Including Tax 8,800 yen)
Foie Gras Sauté for 800 yen (Including Tax 880 yen)
Special 20,000 yen course
For parties of 30 or more, a chef and additional staff will be required, and additional staff costs will be charged. An additional ¥11,000 (tax included) will be required.
*This menu is subject to change depending on the availability of ingredients.
Cold Appetizer 1: Salmon Mi-Cuit
Cold Appetizer 2: Eggplant and Liver Presse
Hot Appetizer: Seasonal Vegetables and Angel Shrimp Etouffee
Main Course: Seasonal Fish Pan-fried with Beurre Blanc Sauce
Main Course 1: Specialty: Boeuf Bourguignon (Beef Cheek Braised in Red Wine)
Main Course 2: Wagyu Beef Steak with Fromage
Dessert: Seasonal Fruits and Gateau
■Optional Menu
Celebratory Dessert Plate: ¥2,500 (¥2,750 including tax)
Tableware Rental: ¥2,000 per person (¥2,200 including tax)
Spiny Lobster (1 piece): ¥8,000 (¥8,800 including tax)
Sauteed Foie Gras: ¥800 (¥880 including tax)
Whole cake: ¥5,000 (¥5,500 including tax)
Children's menu: ¥2,000 (¥2,200 including tax) *For ages 18 months to 9 years old.
Menu example)
Hamburg steak, chicken sauté, or salmon meunière
Omurice or pilaf
Boiled vegetables (broccoli, glacéd carrots)
Fruit
Children's half-portion course: ¥7,500 (¥8,250 including tax) *For ages 10-15. (Adult course recommended for those 16 years and older)
*If you would like the half-portion course, please fill out the order form.
Select the number of children in the children's section.
If you would like the children's menu, please select the number of children in the options menu.
Please order the appropriate number of children's menu items.
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Children's Menu: ¥2,000
If you prefer a single plate instead of the half-portion course, please select the number of children here.
Please input the number of children who wish to have the half-portion course in the children's count section.
Celebration Dessert Plate: 2,500 yen
Dish Rental: 2,000 yen per person
Ise Ebi (Spiny Lobster): 8000 yen per tail
Foie Gras Sauté for 800 yen
Omar Shrimp: 5,000 yen per tail
Reviews for Taguchi Yosuke Chef
主人はお肉メインのコース、私はお肉が苦手なのでお魚メインのコースにしていただきましたが、どれもおいしかったです！
主人もどれもおいしかったと言ってました。
家庭用キッチンで、限られた調理器具にもかかわらず見た目も素敵なお料理がでてきて、さすがプロという感じでした。
しかもコスパもよかったです。
わんこのことも気遣っていただき嬉しかったです。 (Show less)
主人はお肉メインのコース、私はお肉が苦手なのでお魚メインのコースにしていただきましたが、どれもおいしかったです！
主人もどれもおいしかったと言ってました。
... (Show full text)
とても美味しかったですし、お心遣いが素晴らしくて大変満足した時間を過ごさせていただきました。
後かたづけもきれいにやっていただいて、ありがとうございました。
またぜひお願いしたいです。
ごちそうさまでした✨
私が食事に塩分調整をしていたのですが、お料理を工夫してくださり塩分控えめなのに全てのお料理がとても美味しかったです。
夫も美味しい美味しいとたべておりました。
何枚か写真もアップしておきます。
大満足でした！
ありがとうございました！
ぜひまたお願いしたいです。 (Show less)
私が食事に塩分調整をしていたのですが、お料理を工夫してくださり塩分控えめなのに全てのお料理がとても美味しかったです。
夫も美味しい美味しいとたべておりま... (Show full text)
我が家がまるでフレンチレストランこ個室と変貌して行きました。
お料理は、合計5品、プラスサービス品がありました。
とても有意義な、素敵な時間でした。
ありがとうございました。
(Show less)
我が家がまるでフレンチレストランこ個室と変貌して行き... (Show full text)
お料理はどれも本当に美味しくて、自宅にいながらプロの味を心ゆくまで堪能させていただきました。細かいリクエストにもきちんと応えてくださったお心遣い、この場を借りて感謝申し上げます。機会がございましたら、またよろしくお願いいたします。
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For schedules beyond this, please contact us directly.