Tanaka Tadashi
田中 正 シェフ
I am originally from Himeji City, Hyogo Prefecture. I started my culinary journey 28 years ago at a local Western-style restaurant in my hometown. Afterward, I spent one year in Sydney, Australia, honing my skills in Japanese cuisine.
Following that, I worked as a chef in London for 9 and a half years, where I had the privilege of offering Japanese cuisine to people from all around the world. I've incorporated ingredients and cooking techniques from various parts of the world into Japanese cuisine, creating innovative and unique dishes that not only satisfy international tastes but also appeal to Japanese palates. (English available)
Please feel free to contact us first.
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An entirely oil-free Japanese fusion course for 4,500 yen.
1st Course: California Roll with Body-Friendly Barley Rice Vinegar
2nd Course: Seasonal Vegetables and Sashimi Ceviche with Ponzu Chia Seed Dressing
3rd Course: Himeji Lotus Root and Chicken Japanese-style Terrine with Seasonal Vegetable Puree
4th Course: Lamb Chop Steak Marinated in Juniper Berry Miso
5th Course: Sweet Sake and Soy Milk Pudding with Seasonal Fruit Sauce
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Available Schedule
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Red: Lunch (11:00〜14:00)
Blue: Dinner (17:00〜20:00)
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For schedules beyond this, please contact us directly.