I received the seasonal thing of the land, and I left the taste a
May the blessings of nature nurture your life and mind.
Guided by materials,
e learns from old times and thinks about the times. I want you to get well.
We will prepare a r
m according to the numbe
r of people from one person to 20 people and other large numbers.
It is a kaiseki and shojin cuisine wh
you can enjoy the changing seasons.
A day of joy such as a delivery, a matchmaking,
tc. For all kinds of events and gatherings, such as entertainment, anniversaries for friends and family. To the legal thing to remember the important person.
Encounters: Dishes of the four seasons that value the relationship
Yuzuan Chef’s Photo (Far Right Back)
training center: Part-time lecturer
Sushi: Professional technician
rst-class professional chef
ugu: Processing officer
At the age
of 13, he started training before
itae because he admired sushi ch
After graduating from a cooking school, he experienced as a sushi kappo manage
r at the age of 19.
A year later, I went on to the path of Japanese cuisine to look at myself again.
t a chef who had crossed the country at asahiya, a ryotei resta
urant, and worked as a teacher.
Learn about shojin and kaiseki cuisine.
After experiencing several Japa
nese restaurants, he became head chef of Sakurazaka “Yuzu-an” at the age of 25, retired at the age of 31, and worked as a freelance business trip cook.
Attracted by the charm
of noodles, he moved to Goto, Nagasaki, where he was trained by mr. Hamasaki, a noodle craftsman.
after working as a lecturer at a cooking school, he became a part-time lecturer now and opened “Ton” at the age of 37.
bby is ceramics.
We work hard every day in sear
ch of safe ingredients that are kind to the body through all over the country.