MICHELIN GUIDE

The chef studied gastronomy at restaurants in Paris, Tokyo and Hokkaido. Focusing on the rich ingredients of Kyushu, he creates dishes that combine traditional techniques with his own sensibilities. Main dishes include Saga wagyu, Kumamoto horse meat and Fukuoka chicken. The ‘Great Lands of Kyushu’ Saga uncured ham and seasonal vegetable simmered speciality is a dish that pays homage to those restaurants where he trained.