Shokkan is a realization of my long-held aspiration of Washoku, Japanese style cooking, since I entered this world at age of nineteen.

　Theme is “Enjoyable Washoku”
I spent much time thinking about where to start “Enjoyable Washoku”

　I was looking for a place deliberately avoiding crowded places. But there were no fit for such a place and was hopelessly lost.

　Then I stopped by at this realtor and saw this place. It was in the center connecting Shibuya, Aoyama, Nishiazabu and Yebisu. An underground location on Roppongi Street with a small entrance but wide open space without view-hindering pillars. A valuable space.

　When people gather to eat, everything starts when you begin heading to the place to eat. This place appears when climbing up the hill leaving the hustle and bustle of Shibuya. Counters surrounding the open kitchen will gather guests to enjoy how their dishes are made from the very first step. I was convinced that this is the place.

　Cooking is “For everyone to share their good food” and “For us to create an unforgettable dish made up of ideas”. My quest is to explore and present profoundness of Japanese cooking to everyone around the world. And to accomplish these through unique ideas based on techniques and cultures learned in the world of Washoku and make it enjoyable to everyone in a comfortable space.

Kan Sato