The culinary heritage of an old Italian restaurant

CUCINA Hirata

クチーナ ヒラタ
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CUCINA Hirata
CUCINA Hirata

Warm hospitality welcomes customers
into a relaxing atmosphere.
Giving new life to beloved dishes
while maintaining tradition.

The popular Italian restaurant Cucina Hirata has stood in the Azabu Juban district for almost 30 years.

It is currently run by owner and chef Takeju Machida together with hostess Sei Terada.

Four fixed price courses are on the lunch menu, while the dinner menu allows customers to create their own combination of dishes freely from an a la carte menu.

Chef Machida learned under former chef Sho Hirata famous in the industry for his strict work ethic and attention to culinary detail, and though he took over the restaurant in 2010, he is still 100% "Hirata-trained."

In fact, he still serves his predecessor's speciality dish, "Karasumi-topped Capellini."

The salty karasumi, or dried mullet roe, is heated to give it a rich, velvety texture that matches perfectly with the pasta's cream sauce cut with shellfish broth.

However, this is no simple conservative continuation of tradition - the menu sees constant innovation. Grilled tilefish confit combines the fluffy texture of the meat with crispy skin, and it was introduced as an hors d'oeuvre after Machida took over.

He has been visiting Tsukiji since he was a trainee, so the close personal relationships he has fostered help him obtain a variety of the finest seasonal ingredients, including winter oysters from Akkeshi in Hokkaido.

The restaurant also serves a popular fermented pork roast dish year-round that is delivered direct from Akita, and the rest of the menu is a wonderful balance of standbys and seasonal items.

More than 200 primarily Italian wines line the walls of the restaurant's cellar. Sei Terada, the restaurant's hostess, is qualified as a senior sommelier, and she provides suggestions on the best wines to pair with the chef's cuisine.

The La Scolca Gavi from Piedmont is recommended. This white wine with mineral notes is made from grapes selected from 60 year old vines.

It pairs well with meat-based dishes, including both seafood and pork. Average price for a bottle is ¥10,000, but there are always around 10 different wines available by the glass from ¥1000.

Gallery

Chef Profile

Chef/Takejuu MachidaTakejuu Machida

Born Nagano, 1977. Started working at Cucina Hirata in 1998 after graduating from Osaka's Abe no Tsuji Culinary College.
Continued to polish his skills under the tutelage of chef Hirata, the first owner, and took over both as owner and head chef in 2010 at the age of 32.

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Interview

What was something you learned from Chef Hirata?
He taught me that the most delicious food comes from understanding what ingredients are in season and how best to use them.

I learned to take a sincere, forward-looking attitude from his desire to create such cuisine.
What other interests do you have other than cooking?
I take part in Mikoshi festivals. About five years ago, my wife invited to take part in the local festival held where we are living now, and that was my first time.

Now from early summer to early fall I take part in around five different festivals.
What is one of your favourite dishes?
I will never forget tasting ossobucco when I went to Italy with the rest of the staff. (Ossobucco is veal shank braised with the bone in.)

It is a simple Milanese dish that takes a great amount of effort to make, and we also serve it here.

Restaurant Info

Restaurant NameCUCINA Hirata
クチーナ ヒラタ
AreaAzabujuuban/Minamiazabu
CuisineItalian Cuisine
Opening day1st April, 1988
Hours of Operation Lunch: From 12:00 (Last order 14:00)
Dinner: From 18:00 (Last order 22:30)
※No lunch on Mondays
Closed Sundays, Holiday Mondays
Budget
Lunch:¥3,800~
Dinner:¥12,000~
Service chargeDinner 5%
Cover ChargeCoperto¥800
Children Permitted

*Infants not allowed

Websitehttp://www.cucina-hirata.com/index.html
Seating/Facilities
Capacity 25 seats

*Parties: 30 seats

Private party Available
Smoking Smoking prohibited

*Smoking area outside restaurant.

Parking Unavailable

*Coin parking available nearby.

Services
Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Can vehicles be arranged?Yes
Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available

*English

Foreign Language Speaking Staff Available

*English

Halal Food Possible

*Available if ordered ahead of time

Address Endo BLD 3rd Floor, 2-13-10 Azabujuban, Minato-ku ,, Tokyo, 106-0045
Phone Number

+81-3-3457-0094

(Available in English)

Fax Number

+81-3-3457-0074

(Available in English)

Access2 minutes walk from Azabu-juban St. on the Tokyo Metro Namboku and Toei Oedo lines.
Available wines

Approx. 200 types

Available whiskies

Macallan

Available beers

Suntory premium malt's

Restaurant Interior