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Margotto

No. 20

Beyond Truffles: Chef Kayama's Bold Vision for Margotto e Baciare Pushes the Boundaries of French Cuisine

Margotto e Baciare

Truffle Cuisine (Nishi-Azabu)

Contents

1 ｜ Beyond Truffles: Chef Kayama's Bold Vision for Margotto e Baciare Pushes the Boundaries of French Cuisine
2 ｜ "I Discovered the World of Cooking with the Guidance of Two Father Figures"
3 ｜ ROCOCO: An Elegant Opener to a Memorable Meal

Beyond Truffles: Chef Kayama's Bold Vision for Margotto e Baciare Pushes the Boundaries of French Cuisine

Margotto e Baciare, nestled in the chic neighborhood of Nishi-Azabu in Tokyo, is a celebrated innovative French restaurant that has earned recognition in the Michelin Guide Tokyo 2025 as a selected restaurant. The restaurant is known for its extraordinary truffle cuisine, offering guests a unique "truffle tasting" experience that is unlike anything else in Tokyo. Chef Kenta Kayama has built his reputation on his deep passion for truffles, creating dishes that celebrate the ingredient in its many forms and flavors. From black truffles to white truffles, Chef Kayama sources only the finest specimens to use in his innovative French cuisine. The result is a dining experience that is both luxurious and unforgettable.

"I Discovered the World of Cooking with the Guidance of Two Father Figures"

Chef Kayama's journey to becoming one of Tokyo's most celebrated chefs was shaped by two influential father figures—his biological father, who ran a Western restaurant in Hiroshima, and Chef Hiroyuki Kanda of the famous restaurant "Kanda," who mentored him during his early years in Tokyo. "My father showed me the joy of cooking," says Chef Kayama, "and Chef Kanda showed me how to pursue excellence in the kitchen." This dual mentorship has given Chef Kayama a unique perspective on cuisine that blends the warmth and passion of his father's cooking with the precision and artistry he learned from Chef Kanda. The result is a culinary style that is deeply personal and consistently exceptional.

ROCOCO: An Elegant Opener to a Memorable Meal

"ROCOCO is my first choice for the opening drink at Margotto e Baciare," says Chef Kayama. "It has an elegance and refinement that sets the perfect tone for the meal that follows." Chef Kayama was first drawn to ROCOCO by its distinctive bottle design and was confirmed in his choice after his first taste. "It has the qualities of champagne with the accessibility and approachability of beer—it is the ideal way to welcome guests and to prepare their palates for the culinary experience ahead." ROCOCO is now firmly established as a cornerstone of the Margotto e Baciare dining experience, an elegant opener to a truly memorable meal.

INFORMATION

Margotto e Baciare

4-2-6 Nishi-Azabu, Minato-ku, Tokyo
TEL : 03-3406-8776
@margotto_e_baciare

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