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.
Sample Menu
・Mi-cuit of Seasonal Fresh Fish
・Pâté de Campagne
・Marinated Scallops・Horse Meat Tartare
・Grilled Duck・Seasonal Fish Pan-fried with Beurre Blanc
・Seasonal Citrus Granita
・Wagyu Beef Steak
・Seasonal Fruit 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
早い段階から 丁寧な聞き取りでこちらの好みを取り入れていただき お料理・ワイン共に主人の好みにピッタリでとても喜んで楽しい時間を過ごすことができました。
シェフのお料理の説明もわかりやすく細やかな心遣いが感じられ私も優し気持ちになれました。
主人が機会をつくり 今度は友人との食事会を是非『田口シェフお願いしたい』
と言っております
その時は宜しくお願い致します。
今回は本当にありがとうございました。 (Show less)
早い段階から 丁寧な聞き取りでこちらの好みを取り入れていただき お料理・ワイン共に主人の好みにピッタリでとても喜んで楽しい時間を過ごす... (Show full text)
お料理はどれもとても美味しく、見た目も華やかで特別な時間を過ごすことができました。
また、息子の離乳食までご用意してくださり、本当に嬉しかったです。家族にとって思い出に残る誕生日になりました。
(Show less)
出張シェフを初めて利用させてもらいました。
大変ご丁寧な方で、来てくださる前から何度か連絡を頂いて、安心してお待ちすることが出来ました。テーブルにお花を飾って下さり、お料理は全てが美味しく、デザートには結婚記念日のメッセージまで、田口さんのお人柄にまた次回もお願いしたいと思わせていただきました。 (Show less)
出張シェフを初めて利用させてもらいました。
大変ご丁寧な方で、来てくださる前から何度か連絡を頂いて、安心してお待ちすることが出来ました。テーブルにお花を飾って下さり、... (Show full text)
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For schedules beyond this, please contact us directly.