主厨介绍 – なだ万 – レストラン

Dishes that make you smile when you see them and taste them

Using ingredients and seasonings from around the world while retaining the tradition of seasonal Japanese cooking,
we serve a cuisine that offers a safe, happy satisfaction, such as KAISEKI (individually served exclusive Japanese dishes),
YAKUZEN (dishes prepared with herbal ingredients), as well as newly created dishes.

A long-standing restaurant is always new.

Since its inauguration in 1830, NADAMAN has strained on rearranging long-standing tastes into a modern cuisine,
while carefully retaining the tradition. We will steadily progress by pursuing the best taste and style of the times,
while keeping on the mainstream of Japanese cooking.

Executive Director AND Group Executive Chef

Fumito Suzuki

Born in Tokyo

I have figured out that Japanese cuisine is highly evaluated around the world during working at an overseas branch. I strive to produce dishes featuring overseas experience with authentic skills.

Executive Sous Chef

Harutoshi Suzuki

Exclusive First-Class Cook Master

Born in Aichi Prefecture

My mission is to improve my cooking skill for providing inspires Japanese dishes.

Executive Chef

Kenji Nakahara

Exclusive First-Class Cook Master

Born in Kumamoto Prefecture.

In addition to conveying the craftsmanship and taste cultivated in the tradition of Nadaman, we are also conducting research on the development of new products every day.

Executive Chef

Hiroshi Shirai

Exclusive First-Class Cook Master

Born in Chiba prefecture.
[Awarded Ezo no Meiko by the Governor of Hokkaido]

I continue to do my best, having a desire to eat delicious food as well as having a feeling that I want everyone to eat tasty food.

Executive Sous Chef

Takehiko Yoshida

Born in Fukuoka Prefecture

With the experience of overseas, I would like to create the new style of Japanese cuisine.

Senior Chief Chef

Atsushi Takayama

Born in Fukuoka Prefecture

I have decided to become a cook when I was young. I try my hardest every day to serve impressive and inspiring food for guests, maintaining tradition and having a spirit of inquiry.