Suzuki Takashi
鈴木 隆史 シェフ
Currently the owner and chef of Izu no Kura in Roppongi.
Born in 1983. Graduated from the Faculty of Engineering at Ibaraki University. After working as an architectural and civil engineering construction manager at a general contractor, he made a bold decision to become a French chef at the age of 25.
He began his training at Manoir Dino in Minami-Aoyama, and has also worked as a head chef at bistros and wedding restaurants in Tokyo. In 2017, he opened the French bistro Izu no Kura in his hometown of Izu City, with Izu Gibier as its signature dish.
In 2020, he moved to Hakone and simultaneously began operating as a hotel, running it as an auberge. In 2024, he moved to Roppongi, where he remains to this day.
He has delivered the deliciousness and excitement of Izu Gibier to countless customers from Izu to Hakone and Tokyo.
Food is "heart."
We will do our best and put our heart into serving you memorable French cuisine that is unique to Izunokura, to add smiles and joy to your special moments.
The minimum purchase amount is 33,000 yen (tax included).
Therefore, if the purchase amount exceeds 33,000 yen, it can be used for two or three people.
Please contact us for details.
- Tableware: Optional to order
- Cookware: Can be brought
- Seasoning: Can be brought
- Transportation: Car or train
Please feel free to contact us first.
Menus
[For a fun dinner party] Standard course: 8,800 yen (for 4 or more people)
1st dish: Appetizer①
2nd dish: Appetizer②
3rd dish: Appetizer③
4th dish: Meat or fish dish
5th dish: Dessert
We can also provide a bottle of wine upon request.
We can flexibly accommodate the price, content, and composition of the course meal according to your wishes, so please feel free to contact us.
■Optional menu
Children's plate: 3,000 yen per person (3,300 yen including tax)
Dish rental (set of plates, cutlery, and placemats): 1,000 yen per person (1,100 yen including tax)
Homemade bread (2 types included): 500 yen per person (550 yen including tax)
[For a special anniversary] Special course 12,000 yen (for 4 people or more)
1st dish: Amuse
2nd dish: Appetizer 1
3rd dish: Appetizer 2
4th dish: Seasonal vegetable potage
5th dish: Fish dish
6th dish: Meat dish
7th dish: Dessert
We can also provide a bottle of wine upon request.
We can flexibly accommodate the price, content, and composition of the course meal according to your wishes, so please feel free to contact us.
■Optional menu
Children's plate: 3,000 yen per person (3,300 yen including tax)
Dish rental (set of plates, cutlery, and placemats): 1,000 yen per person (1,100 yen including tax)
Homemade bread (2 types included): 500 yen per person (550 yen including tax)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Tableware rental: 1,000 yen per person
(Set of plates, cutlery and placemats)
Homemade bread (2 kinds) 500 yen per person (550 yen including tax)
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Please select a date and time.
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
03 |
04 |
05 |
||
|
06 |
07 |
08 |
09 |
10 |
11 |
12 |
|
13 |
14 |
15 |
16 |
17 |
18 |
19 |
|
20 |
21 |
22 |
23 |
24 |
25 |
26 |
|
27 |
28 |
29 |
30 |
31 |
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
|||||
|
03 |
04 |
05 |
06 |
07 |
08 |
09 |
|
10 |
11 |
12 |
13 |
14 |
15 |
16 |
|
17 |
18 |
19 |
20 |
21 |
22 |
23 |
|
24 |
25 |
26 |
27 |
28 |
29 |
30 |
|
31 |
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
03 |
04 |
05 |
06 |
|
|
07 |
08 |
09 |
10 |
11 |
12 |
13 |
|
14 |
15 |
16 |
17 |
18 |
19 |
20 |
|
21 |
22 |
23 |
24 |
25 |
26 |
27 |
|
28 |
29 |
30 |
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
03 |
04 |
|||
|
05 |
06 |
07 |
08 |
09 |
10 |
11 |
|
12 |
13 |
14 |
15 |
16 |
17 |
18 |
|
19 |
20 |
21 |
22 |
23 |
24 |
25 |
|
26 |
27 |
28 |
29 |
30 |
31 |
For schedules beyond this, please contact us directly.