Introduction to the Chef
I want people to experience the original taste of Japanese meat
Why I entered the world of cooking is simple. When the Japanese calendar changed from the Showa era to Heisei, the generation was moving towards “eating out.” A friend of mine recommended developing a skill especially for this generation. That started me thinking about becoming a cook. Currently, I work only at the hotel, where everything starts, the kitchen. Now I think this job is perfect for me.
The real thrill of Teppanyaki is the performance as the food is cooked right in front of you. This isn't just “grilling.” We constantly trying to serve food in the best condition by listening to the “voice” of the ingredients, and paying attention to grill temperature. Using all of the skills I’ve gained, I will continue to serve meals that arouse the five senses of our guests.
Himeji castle received some major repairs in Heisei, and many overseas visitors have started to come. We use beef produced in Japan, add spices and conversation so people can experience the original taste of Japanese meat. We recommended visiting us for an anniversary meal or special day.
We are looking forward to your visit.
Teppanyaki Icho, Head chef, Tsuyoshi Shigemi
