Chef

I advanced to the world of cooking because I had visited the family in this country in the school days. The family was homey and loved me very much. It became an event that it is made considering family's meaning by touching warmth at different home. I thought that it was natural to be near my family till then. After I had noticed the family's importance, I tried to make Japanese food for the family. It was the first time!I never forget the smile when the family was very pleased at that time. It became a chance for me to be an amazing experience, and to aim at the cook. Of course I'm keeping friendship still with this family.

Quest for taste

I determined to go to the cookery school to become a chef after returning Japan. The reason is that I knew pleasure that the person can be made happy with the dish. However, I thought that it would be difficult to expand the width of the taste if I have studied only Japanese food. Then, I studied the cooking of various countries hard. Though you can eat the foods of numerous countries in Japan, most the dishes are often arranged to the taste that the Japanese likes. I think that such a device is necessary for coming to the favor of the taste that has not been eaten ever. By virtue of the purpose, I became thinking that a day was important.

How the restaurant opened

I decided to research the food culture in various countries because I wanted people to feel Japanese food to be more delicious. After I had graduated from a cookery school, I kept studying cooking for several years in a famous restaurant. At last my drem has come true. I had decided the place where to make it from the beginning. Of course, it was important for me that the place must be this area and Japanese Restaurant Nadeshiko in Chicago was born in here. I wish to develop this restaurant which can offer a warm smile and happiness to many people like the those days family. Please let us hear your hope for our future.

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