Meet our Chefs

“I pay special attention to the ingredients and my culinary mastery borders on satisfying your taste buds while guarding your health. I always strive to come up with new ideas that could help me make the best use of my ingredients.”

I was born in Yaita and did my studies under Mr. Otowa Kazunori, after which I worked in Italy and France. I finally returned to Japan and while here, I have been able to showcase my skills and the goodness of Nagano for the world to appreciate.

Having grown up in the mountains, its broth (Dashi, 出 汁) has a good reputation among Japanese people. The pride of his soup is based on the serenity that it provides as the feeling of being swept away by the sea. Please come and enjoy the taste of the new chef's kitchen.

“Besides working on Japanese and French confectionery, I also invest time beyond this paradigm to come up with a creative delight for customers. I believe the most important thing is to strike a balance and gradually build up on my menu of unique items.”

Born in Nigata, I worked at the Hikariya Nishi Ristorante and Bleston Court Hotel before I finally started cooking here. I have carried along the pride of Matsumoto and have made every effort to infuse the greatness in all meals with blueberries, peaches, and soba, all harvested from our region.