About 6-minute on foot from Shibuya Station, "TRUNK (KITCHEN)" is located inside "TRUNK (HOTEL)" along Cat Street, where a highly receptive young crowd gathers. Against the backdrop of Shibuya, a crossroad of cultures, Chef Masashi Okamoto displays his skill in offering dishes that fuse Japan's culinary culture with a "Tokyo-ness" of mixed multinational culinary cultures.
Born in Hiroshima Prefecture, Chef Okamoto worked at Italian restaurants in Osaka and Hiroshima after graduating from TSUJI Culinary Academy. Drawn to the attentive and precise cooking techniques of French cuisine, he decided to learn authentic French cooking from a classic French restaurant in his hometown of Hiroshima. Afterword, working as the head chef for a national chain of wedding venues, he stood out for his mastery of diverse cuisines, regardless of genre. With the opening of "TRUNK (HOTEL)" in 2017, he was appointed chef at "TRUNK (KITCHEN)". Drawing on yet-unknown charms of Tokyo to their fullest, he creates dishes that offer a generous taste of 'Tokyo today'.
The cuisine at "TRUNK (KITCHEN)" mixes the tastes of French, American, and Japanese cuisine, with a focus on health consciousness. As a base, he incorporates the "1 broth and 3 simple side dishes" that underlie Japanese cuisine, and prepares brunches with ideally balanced nutrition, as well as lunch and dinner that incorporate elements of "Western cuisine" born from a fusion of Western and Japanese cooking. His "Charcoal Grilled Dry Aged Sirloin Beef, "Roasted Duck, Caramelized Carrot, Dukkah" and other meat dishes are popular. The Shibuya Mozzarella Platter is served with seasonal fruits delivered under the special agreement by Shibuya "Nishimura Fruits Parlor". The fresh fish caught in surrounding fishing grounds, stock farm products raised on Tokyo ground, and Edo vegetables of Tokyo, including the day's top-quality organic vegetables that Chef Okamoto procures from farmers under the exclusive agreement, are all carefully selected through his interactions with producers with roots in Tokyo.
Drinks include the Mie Prefecture craft beer Ageuma Peel on tap and excellent wines such as Koshu Orange from Fukagawa Winery in Tokyo's Koto Ward. A Tokyo neo-bistro, "TRUNK (KITCHEN)" is both health- and the environment-conscious, using plates, glasses, and even cutlery that is considerate of Japan's environment. Various kinds of Natural Wine selected by the sommelier are also available.
The restaurant's interior is structured as a solitary house that invites guests inside, with terrace seats, the main dining room, and an 8-seat private room that evokes a study. A special CHEF'S TABLE is sited next to the kitchen, limited to one group (up to eight persons) per day. Here you can enjoy original courses along with a sense of being in your own kitchen. A special menu is also offered for the private room, available only by reservation through Pocket Concierge. From couples to groups, anniversaries to surprise parties, this charming restaurant welcomes every situation, to let guests enjoy a mixed cultural atmosphere.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 7-minute walk from Shibuya Station, Exit A13(JR Yamanote Line)
A 7-minute walk from Shibuya Station, Exit A13(Tokyu Toyoko Line)
A 7-minute walk from Shibuya Station, Exit A13(Tokyo Metro Fukutoshin Line)
Due to interior construction, we will be close from April 1st to April 20th. Starting from the opening on April 21st, we will have a new menu.
※Reservations from April 21st are available now.