Tokyo restaurants introduce experimental dining and chef training models

New culinary concepts are emerging in Tokyo, focusing on specialized dining experiences and professional training. In Ginza, Kitaoji Club CREATIVE ITAMAE has launched an experimental counter restaurant designed to train next-generation Japanese cuisine chefs. The establishment uses a rotating three-month theme system to expose young chefs to diverse ingredients and management skills, including customer service and ingredient selection, to address the shortage of skilled professionals in the industry.

In Harajuku, GAVRIFOOD has opened Tokyo Tonkatsu Gabuu, a second location for its award-winning brand. The restaurant introduces a multi-course dining style that reimagines tonkatsu. While lunch offers traditional sets, the dinner service features a reservation-only course consisting of at least 15 items. This course allows diners to compare different cuts and breeds of pork served one piece at a time, interspersed with seasonal dishes and concluding with a unique ramen course.