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 2010, he was inaugurated as our Chef. He devotes himself to creating and serving dishes that many can enjoy and continues to do so.

Japan Sommelier Association certified Sommelier, WSET Level 3, and Sake Sommelier
He was born in Tokyo in 1978. He worked at a French restaurant in Tokyo after graduating from a culinary institute. Then he moved to Australia and experienced viticulture and winemaking in a winery in Barossa, South Australia. Later he learned hospitality management while working in a restaurant in Adelaide; next he worked as a restaurant manager in Melbourne, and then returned to Japan in 2017. Currently he is working as the restaurant manager at “COCONOMA”.

Wine expert
He was born in Kanagawa prefecture in 1987. He changed his profession from the motor cycle industry to the food industry in 2011. He moved to France in 2016 with the ambition of becoming a Sommelier since he was deeply moved by organic wines (Vin Naturel). In Lyon he met Lilian Bauchet who is an organic wine (Vin Naturel) maker and learnt viticulture and winemaking under him in Beaujolais of the wine region also he closely associated with other wine makers. Upon returning to Japan in 2017, he worked in a Bistro in Tokyo, however currently he is able to use his knowledge for customers’ delight.