NADAMAN in Rihga Royal Hotel
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Kenji Kajita
Chief Chef
Kenji Kajita
Profile: Born in 1958 in Osaka Prefecture
"The most important aspect of satisfying guests is to serve dishes that retain the taste of the season. Some specialties include boiled and lightly seasoned spring mountain vegetables, HAMO (an eel-like fish with a lighter taste) in summer boiled at the table and eaten by dipping it in a special soy sauce, charbroiled matsutake-mushrooms in autumn, and the superb winter taste of steamed turnips."
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