～ T3 ～
T3 started as an innovative cuisine concept, born out of an obsession with perfecting the time and temperature of each dish, while sourcing ingredients in a way that would allow our guests to travel as food tourists without leaving the table. Time x Temperature x Travel - hence, T3.
I was a very creative child, always drawing pictures and seeing the world through an artistic lens. That path eventually led me into the culinary world, where I was allowed to use that same creativity. My life as a professional chef started out in French restaurants such as “Ginza Lecan” and “Signature” at the Mandarin Oriental Hotel Tokyo, after which I finally took the leap to leave Japan and work under Eric Ziebold in the United States for five and a half years. After absorbing all I could from such an impressive chef, I felt that it was time to come back to Tokyo and draw on that inspiration with my own team. At T3, we pride ourselves in preparing the juiciest, hand-picked cuts of rare wagyu brands, mostly from small production Japanese ranchers that we have created personal connections with. Of course, all of our ingredients are carefully selected based on quality and seasonality. With the help of an equally creative sommelier, we’ve also developed an extensive pairing experience based on the T3 concept. In addition to carefully selected vintage and cult wines, we offer non-alcoholic pairings of exotic teas and playful wine-parodying hand-crafted infusions. We hope to provide you with a truly unique and unforgettable dining experience.
chef Hiroyuki Yamashita