CHEF, MILIEU RESTAURANT, TOKYO
Born December 1, 1969 in Ibaraki Prefecture, Masaharu Manaka started his training as a chef at the age of 18. He moved to France at the age of 24, working at Hôtel de France’s Michelin star kitchen. At the age of 26, he started working at the Japanese Ambassador’s residence in Athens, Greece, discovering and learning the healthy local cuisine.
After returning to Japan, Mr Manaka worked as head chef of Que Sera and Ma Chambre in Roppongi 1-chome. He started as owner-chef of the French Restaurant & Cafe “Milieu” in Higashi Azabu in June 2009, which has been re-opened as “Greek Taverna Milieu” in March 2018.
PET-FRIENDLY OPEN TERRACE
WITH SEATING CAPACITY OF UP TO 20 GUESTS
Milieu has a pet-friendly open terrace with seating up to 20 guests, in addition to another 20 inside.
Perfect for enjoying the sun!