ABOUT US

THE CHEF KOTARO NODA

Noda Kotaro is a Japanese chef with a degree in Marketing. His professional path has started with Gualtiero Marchesi, who is one of the pillars of Italian gastronomy, in his restaurant in Kobe.

So chef Noda has collaborated with Enoteca Pinchiorri, Restaurant St. Hubertus at Rosa Alpina and chef Enrico Crippa. Subsequently, he joined Enoteca La Torre in Viterbo where he obtained his first Michelin star.

At the restaurant Magnolia, which is in the Jumeirah Grand Hotel, located in via Veneto in Rome, he obtained two ‘forks’ from the Gambero Rosso. Later on, he moved to Copenhagen to discover Nordic cuisine, and there he worked both for Noma and for Geranium restaurant.

Back to Rome, he took the reins of Bistrot64 kitchen, where on November 2016 he received another Michelin star. Chef Noda combines respect for Italian traditional cuisine with Japanese cooking methods. He is currently executive chef at Faro restaurant in Ginza, Tokyo and he is owner and chef at Bistrot64.

THE CHEF KOTARO NODA

Noda Kotaro is a Japanese chef with a degree in Marketing. His professional path has started with Gualtiero Marchesi, who is one of the pillars of Italian gastronomy, in his restaurant in Kobe.

So chef Noda has collaborated with Enoteca Pinchiorri, Restaurant St. Hubertus at Rosa Alpina and chef Enrico Crippa. Subsequently, he joined Enoteca La Torre in Viterbo where he obtained his first Michelin star.

At the restaurant Magnolia, which is in the Jumeirah Grand Hotel, located in via Veneto in Rome, he obtained two ‘forks’ from the Gambero Rosso. Later on, he moved to Copenhagen to discover Nordic cuisine, and there he worked both for Noma and for Geranium restaurant.

Back to Rome, he took the reins of Bistrot64 kitchen, where on November 2016 he received another Michelin star. Chef Noda combines respect for Italian traditional cuisine with Japanese cooking methods. He is currently executive chef at Faro restaurant in Ginza, Tokyo and he is owner and chef at Bistrot64.

WE ARE BISTROT64

We are a young team of passionate professionists and our goal is to differ from our city’s gastronomy.

The message that we would like to spread with our work is ethic fine dining, close to the many, made by people and inspired by our culture.

WE ARE BISTROT64

We are a young team of passionate professionists and our goal is to differ from our city’s gastronomy.

The message that we would like to spread with our work is ethic fine dining, close to the many, made by people and inspired by our culture.

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ANDREA MIKHAIL

Maître

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GIACOMO ZEZZA

Sous Chef

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MUSLIM MASIULAH

Pastry Chef

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NICOLA BACALU

Sommelier

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