Welcome to AnotherC
ニューヨーカーを魅了した京料理。シェフ富永暖がお一人、お一人の至福のひと時を演出します。
Enjoy the dinner filled with pleasure
What is important to you? It could be enough rest, smiles, reading, meeting new people, your partner, or emotional relaxation.
We produce dishes that suites your situation.
Only 8 customers are served a day at AnotherC. In a lively atmosphere, your five senses will enjoy the exciting time.
悦楽に満ちたディナーを
あなたに大切な何か。休息、笑顔、読書、出逢い、パートナー、心の余裕。
お客様のシチュエーションに合わせた料理と演出。
AnotherCは1日8席限定。ライブ感あふれる空間で、あなたの五感が悦ぶワクワク時間をご堪能いただけます。
Exploration of Modern Japanese Dishes
The flavor of NY, where the chef grew up, and Kyoto, where he trained as a chef of Japanese cuisine, are concentrated into one.
We explore the world of unique modern Japanese more freely, more exciting, and more stylish.
唯一無二、モダンジャパニーズの追求
シェフが生まれ育ったNY、日本料理人として修業した京都、各々の持ち味を凝縮。
もっと自由に、もっと愉しく、もっとスタイリッシュに、常に進化する唯一無二なモダンジャパニーズの世界を追求します。
Carefully Selected Fresh Ingredients
You can enjoy freshly harvested Kyoto vegetables from Ohara and Tanba.
Beefs are from Satsuma Black Japanese cattle grown in the nature of southern region rich in greenly.
Grilling the surface with charcoal will concentrate the flavor and finish with a soft touch.
We value the original flavor of the ingredient and have you enjoy the refined and sensitive flavors.
厳選された新鮮食材
大原・丹波産など、みずみずしい採れたて京野菜をたくさんお召し上がりいただきます。
お肉は、南国の緑豊かな大自然の中で育った薩摩黒毛和牛。炭火で表面を炙ることで、旨味を凝縮し、ふっくらと仕上げます。
旬の食材本来の味を大切に、上品で繊細な味わいを愉しんでいただきます。
Menus
メニュー
Ingredients are subject to change depending on the season.
We also offer a variety of alcoholic and soft drinks. NY wines, champagne, Japanese sake and so on.
Every morning, AnotherC purchases fresh fishes and harvested Kyoto vegetables at the Nishiki Market where is called “kitchen in Kyoto”. And the market is just a short walk from our restaurant.
Nishiki Market Tour & Dinner Course takes about 1 hour in the morning.
Our chef Dan Tominaga who knows the market well, guides in English.
He will introduce the characteristics of ingredients and cooking methods by using Kyoto vegetables and seasonal fish, pickles and dry foods etc.
Then, on the evening of the day, you can enjoy those fresh material as a special dinner.
If you order this course, please call our restaurant by the three day before.
Shop info.
店舗情報
Dan Tominaga
富永 暖
He moved to New York when he was 10 years old. He lived with his family who owned a grocery store.
After graduating from NY’s high school, he came back to Japan by himself to become as a chef of Japanese cuisine in Kyoto.
He trained in “Kibune Hiroya” and “Sakuragawa”.
In 2004, he was promoted as the head chef of “MEGU” at Tribeca in NY where many gourmet from all over the world visit.
He took command as a head chef in the kitchen of restaurant in New York, which is like a war zone.
He opened “Another C” in Kiyamachi Sanjo, Kyoto in 2015, and published a book called “Super Easy Idea Recipes by the Genius Chef Who Charmed the Celebrities in New York” in 2016.
He is also active in various areas fields as cooking classes, food collaboration, TV, and magazines.
10歳のときニューヨークへ。食材店を営む両親、兄弟と過ごす。NY Port Washington Schreiber High School卒業後、単身帰国し、京都にて日本料理人の道に入る。「貴船ひろや」「日本料理櫻川」で修行を積む。
2004年、再び渡米。世界中から名だたる美食家が訪れるNYトライベッカ「MEGU」にてHead Chefに就任。戦場のようなNYのレストランの厨房で、料理長として陣頭指揮をとる。
2009年に京都西陣にて日本料理「多伽羅」、2015年に京都三条木屋町に現在の「AnotherC」をオープン。
2016年「NYセレブを魅了した天才シェフの超簡単 ひらめきレシピひらめきレシピ」を光文社より出版。料理教室、料理コラボ、TV、雑誌ほか、アクティブに活動中。
