He was born in Fukushima in 1970. He entered into the cooking field since he enjoyed cooking, eating, and making others happy since childhood. He started his career as a Chef at “Harumi Grand Hotel” at the age of 19 after graduating from the Musashino Cooking College. Then he refined his skill and also learned management at “Restaurant KIHACHI”.In October 2012, he was inaugurated as our Chef. He devotes himself to creating and serving dishes that many can enjoy and continues to do so.

Born in 1984 in Chiba Prefecture. He loves to eat and thought it would be a lot of fun if he could make his own food, so he entered the world of cooking.
After graduating from Musashino Culinary Institute, he started his career at Hyatt Regency Tokyo as a Japanese cuisine chef. Later, he gained varied experiences at venerable Italian and wedding restaurants, learning culinary techniques as well as service and management.
Regardless of the cuisine, he always approaches cooking with the aim of serving delicious food.

He was born in Nagano in 1989.
He joined the Japan Air Self-Defense Force upon graduating from high school.
After serving in the aircraft maintenance sector for seven years, his senses were awakened by the pleasure of eating and he started a new career in the food service industry.
He joined a well-established Italian restaurant in Kawagoe that is registered as a national tangible cultural property, where he assisted with the opening of a new location and served as a floor manager.
In 2019, he joined Shimada House, which operates Bar & Restaurant COCONOMA.
With his gentle demeanor and manners, he has been offering customers a genuine experience and the ultimate service.

He was born in Tokyo in 1992. He started his career as a cook at a five-star hotel listed in the “Michelin Guide Tokyo.”
He participated as an initial member of the restaurant, which was listed in the top restaurant guide “Zagat Survey” in the U.S. for nine consecutive years, when they first opened in Japan.
He studied Japanese sake at a Junmai Sake (pure rice sake made without additives such as alcohol or sugar) specialty store, and obtained an international sake sommelier license. His expertise in sake and pairing recommendation for dishes will satisfy both Japanese and foreign customers.