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.

He was born in Tokyo in 1988, and his family home was a senbei (rice cracker) store in Adachi-ku.
His university major was architecture. He became captivated by wine and after his university graduation, traveled to France to visit the wineries there. When he returned to Japan he worked at Maxim’s de Paris where he studied the fundamentals of wine and French cuisine, and then together with colleagues, opened an establishment whose property acquisition, design, construction, and operation were all carried out by people 24 years of age or younger. In 2016, he changed his place of employment to Shimada House, which operates “COCONOMA Season Dining”. After participating in the establishment of the “Hayama Umino Hotel” in 2020, he assumed his current position of its manager.

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.