Life With Chihiro Maruyama
Life With Chihiro Maruyama
If there’s one thing we can all agree on during these stinking times, it’s this: the Tokyo food scene still slaps. One of the forces driving it forward is mr. Chihiro Maruyama, who – judging by his cv – apparently is bestowed with more hours in a day than the usual twenty-four. Based in Yoyogi-Uehara and trained in France, Chihiro runs a couple of bistros, a combined tableware gallery and restaurant in one, and an izakaya. Earlier this year, he opened MARUYAMA (where this photoshoot took place). Oh, and apart from all that Chihiro also works with catering, menu planning, shop direction and food styling. If he sounds like a guy who’s operating well ahead of the curve, it’s because Chihiro is a guy who's operating well ahead of the curve. Here, he tells us about the key to getting established in Tokyo and what he cooks at home on a Monday night.
Text by Oliver Bodh Larsen, Photos by Ian Lanterman
Chihiro wears ANOTHER Polo Shirt 2.0, Night Sky Navy (see more) & ANOTHER Jeans 2.0, Ecru (see more).
How have you been lately?
”May in Japan is pleasantly mild, so I’m in a very good mood.”
You’re running an array of restaurants. Where do you find the time and drive?
“I secure time for myself by trusting my team and expanding the number of tasks that I delegate. Our company is called cherche, which means “curiosity” – I live for new challenges. And above all, I just love cooking.”
What’s the key to a good restaurant?
“Being loved by the locals. Tourists matter, too, but never forget the importance of regulars.”
Chihiro wears ANOTHER Shirt 4.0, Light Brown Check (see more) & ANOTHER Jeans 2.0, Ecru (see more).
Is it hard to get established on Tokyo’s restaurant scene?
“In Tokyo, countless new restaurants open every day, but it’s said only about 10 % make it past the 10-year mark. If you approach it with love and conviction, your restaurant can become one that many people adore.”
What’s the best meal ever ever had?
“The food at MAISON Sota Atsumi in Paris is always extraordinary.”
Which clothes do you prefer to wear on an everyday basis?
“A shirt with jeans or trousers. I like relaxed outfits with a touch of playfulness and tension.”
What do you cook at home on a Monday night?
“Rice cooked in a clay pot and miso soup with seasonal vegetables.”
What do you enjoy doing when you’re not caught up in restaurant operations?
“I love going for drives with my wife, camera in hand.”
What’s something that’s got you excited lately?
“Watching our new restaurant MARUYAMA, which just opened a month ago, begin to grow.”
You live in the Yoyogi-Uehara area of Tokyo. Any insider’s tips for visitors?
“I’d recommend my own ceramic gallery AELU, which showcases beautiful Japanese pottery.”
