主厨介绍
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.
Corporate Executive Chef
Executive Director AND Group Executive Chef
Tetsuya Kamimura
Born in Kochi Prefecture.
[Awarded Aichi no Meiko by the Governor of Aichi]
Executive Chef
Executive Chef
Kenji Nakahara
Born in Kumamoto Prefecture.
After joining Tokyo Nadaman, he served as the head chef of Nadaman Chubu Headquarters (at that time), head chef of Shinagawa Nadaman Gaden (at that time), head chef of Aichi Expo store (at that time), head chef of Nadaman Chubo Headquarters Kitchen (at that time), and Nadaman Chubo Foods. After serving as the cooking manager, in 2020 he became Executive Officer and General Manager of the Food Division, which he continues to this day.
Executive Chef
Hiroshi Shirai
Born in Chiba prefecture.
[Awarded Ezo no Meiko by the Governor of Hokkaido]
Executive Chef
Fumito Suzuki
Born in Tokyo.
Executive Sous Chef
Executive Sous Chef
Harutoshi Suzuki
Born in Aichi prefecture.
Executive Sous Chef
Takehiko Yoshida
Born in Fukuoka Prefecture.
After joining Nagoya Nadaman, he was assigned to Island Shangri-La in Hong kong, Tokyo Nadaman, and assigned to be a head chef of Shangri-La Tokyo. He is assigned to be a head chef of a new restaurant Shinjyuku Nadaman opening in 2021.
Senior Chief Chef
Atsushi Takayama
Born in Fukuoka Prefecture.
After joining Nakanoshima Nadaman, he trained mainly in Osaka, and in 2008 he became head chef of Osaka Nadaman, where he continues to this day.
Senior Chief Chef
Hiroshi Kawai
Born in Hyogo Prefecture.
After joining the Osaka Tokyu Hotel (at that time), worked at restaurants such as the Aichi Expo store (at that time), San Applause, and Hakone Nadaman Gaden. In 2013, he became the head chef of the same factory (in the Tokyo metropolitan area), which he continues to this day.
Senior Chief Chef
Tsuyoshi Suwada
Born in Kagoshima prefecture.
After joining Fukuoka Nadaman, he served as Chief of Nadaman Kitchen Fukuoka Mitsukoshi, Head of Fukuoka Nadaman, and Head of Nadaman Somiya.
Chief Chef
Tomonori Kanemaru
Born in Miyazaki Prefecture.
Chief Chef
Katsuhiro Ninomiya
Born in Kyoto Prefecture.
餐厅
调理本部相关设施
Yutaka Hokonohara
调理本部相关设施
Koji Yoshimoto
调理本部相关设施
Yasuo Sekiguchi
调理本部相关设施
Takao Kojima
调理本部相关设施
Kenji Nakano
调理本部相关设施
Akio Takahashi
滩万厨房
食品调理部
Kenji Nakahara
食品调理部
Hiroshi Kawai
食品调理部
Tsuyoshi Suwada
食品调理部
Akimitsu Maekawa
食品调理部