Matsuki Misa

Nice to meet you! I'm Chef Makki! I love having fun, being surrounded by lively people, and toasting with delicious food and wine. Through my cooking, I aim to convey the concepts of "health" and "happiness."

Currently, I provide catering services and collaborate with bars in places like Kitashinchi. But who is Makki, you may wonder? I've been in the culinary world for a whopping 34 years, and I'm now 44 years old. My parents opened a restaurant in Kobe when I was just 10 years old. Though I was just a child, I found myself helping out at a bustling restaurant where we were so busy that we could have used an extra pair of hands—no, it was more like, "Our daughter must help!" It became a part of my daily routine, assisting alongside my elementary school studies.

My weekends were spent working late into the night, and my father was a perfectionist. He wanted everything to be homemade, from bread and cakes to smoked items, demi-glace sauce, ketchup, mayonnaise, and more. He'd even drive an hour to visit local farmers for ingredients. Consequently, the prep work took a significant amount of time. As a child, I helped with tasks like making bread and soup. I continued this lifestyle, working tirelessly from morning to night, even during high school.

By the time I graduated, the restaurant had relocated and become a larger establishment. I had become proficient in kitchen tasks by then. I cannot fathom working so tirelessly every day now. But back then, I dedicated myself wholeheartedly to cooking and serving guests.

Around the age of 25, my father suffered a stroke, which prompted me to venture out into the world. I gained experience working in various places, including a ryokan in Arima Onsen, French cuisine for weddings, bartending, and even managing a wine bar in Osaka's Yotsubashi area. Later, I opened Honmachi Bar Tsuki Usagi and subsequently, Chef's Table VinGeau in Osaka's Midosuji Honmachi area.

During that time, I worked directly with local farmers, harvested vegetables together in the fields, and used fresh seafood from the fishing port. I also pursued fine ingredients from France and Italy, such as foie gras, truffles, as well as game birds and game meat.

So, there you have it! Please feel free to reach out to me anytime, and I look forward to sharing my passion for food and love with you. (≧ω≦) With love from Chef Makki!