Spring menu (MAR-MAY)
Kenya Sakai (Japanese cuisine from "Kikunoi Honten")
After graduating the Regular Course at Tsuji Culinary Institute in Osaka,joined Kikunoi in Kyoto. In the second year he was in charge of appetizers placed in bowls with a lid; in the fourth year he was in charge of appetizers made from ingredients for the sea and mountain; and in the sixth year he became the sous-chef.
Kenta Kayama (French cuisine from "Margotto e Baciare")
After graduating a culinary school, he trained at Monna Lisa, L’Atelier de Joel Robuchon, Restaurant Ryuzu, Quintessence as well as at Kanda, a Japanese restaurant. Working at current restaurant from September 2015.
*Photo may vary.
The menu image of RED U-35's Chinese Menu.
The menu image of RED U-35's Western Menu.
The menu image of "RED U-35's Chinese Main dish"
The menu image of "RED U-35's Western Main dish"