Chef's introduction

Dishes that make you smile when you see them and taste them

Using ingredients and seasonings from around the world while retaining the tradition of seasonal Japanese cooking,
we serve a cuisine that offers a safe, happy satisfaction, such as KAISEKI (individually served exclusive Japanese dishes),
YAKUZEN (dishes prepared with herbal ingredients), as well as newly created dishes.

A long-standing restaurant is always new.

Since its inauguration in 1830, NADAMAN has strained on rearranging long-standing tastes into a modern cuisine,
while carefully retaining the tradition. We will steadily progress by pursuing the best taste and style of the times,
while keeping on the mainstream of Japanese cooking.

Corporate Executive Chef

Executive Director AND Group Executive Chef

Tetsuya Kamimura

Exclusive First-Class Cook Master

Born in Kochi Prefecture.
[Awarded Aichi no Meiko by the Governor of Aichi]

I seek to cook simply to bring out the best of seasonal ingredients, and serve dishes that satisfy our guests. Pursuing deliciousness in terms of the menu and serving methods, I seek to continue offering dishes that tempt our guests to taste again and again.

Executive Chef

Executive Chef

Kenji Nakahara

Exclusive First-Class Cook Master

Born in Kumamoto Prefecture.
After joining Tokyo Nadaman, he served as the head chef of Nadaman Chubu Headquarters (at that time), head chef of Shinagawa Nadaman Gaden (at that time), head chef of Aichi Expo store (at that time), head chef of Nadaman Chubo Headquarters Kitchen (at that time), and Nadaman Chubo Foods. After serving as the cooking manager, in 2020 he became Executive Officer and General Manager of the Food Division, which he continues to this day.

In addition to conveying the craftsmanship and taste cultivated in the tradition of Nadaman, we are also conducting research on the development of new products every day.

Executive Chef

Hiroshi Shirai

Exclusive First-Class Cook Master

Born in Chiba Prefecture.
[Awarded Ezo no Meiko by the Governor of Hokkaido]

I continue to do my best, having a desire to eat delicious food as well as having a feeling that I want everyone to eat tasty food.

Executive Chef

Fumito Suzuki

Exclusive First-Class Cook Master

Born in Tokyo.

I have figured out that Japanese cuisine is highly evaluated around the world during working at an overseas branch. I strive to produce dishes featuring overseas experience with authentic skills.

Executive Sous Chef

Executive Sous Chef

Harutoshi Suzuki

Exclusive First-Class Cook Master

Born in Aichi prefecture.

My mission is to improve my cooking skill for providing inspires Japanese dishes.

Executive Sous Chef

Takehiko Yoshida

Born in Fukuoka Prefecture.
After joining Nagoya Nadaman, he served as head chef at Hong Kong Island Nadaman, Tokyo Nadaman, Shangri-La Hotel Tokyo Nadaman Open, and Shinjuku Nadaman Opening, and in 2025 was appointed concurrently head chef at the same store and Nadaman main store Sasanquaso, which he continues to do today.

With my experience of overseas and maintaining Nadaman's historical tradition , I would like to create the new style of Japanese cuisine.

Senior Chief Chef

Atsushi Takayama

Born in Fukuoka Prefecture.
After joining Nakanoshima Nadaman, he trained mainly in Osaka, and in 2008 he became head chef of Osaka Nadaman, where he continues to this day.

I have decided to become a cook when I was young. I try my hardest every day to serve impressive and inspiring food for guests, maintaining tradition and having a spirit of inquiry.

Senior Chief Chef

Hiroshi Kawai

Born in Hyogo Prefecture.
After joining the Osaka Tokyu Hotel (at that time), worked at restaurants such as the Aichi Expo store (at that time), San Applause, and Hakone Nadaman Gaden. In 2013, he became the head chef of the same factory (in the Tokyo metropolitan area), which he continues to this day.

I would like to do my best to bring smiles to customers with Nadaman's lunch boxes and side dishes, and to make sure that as many people as possible can enjoy our long-established cuisine made with sincerity.

Senior Chief Chef

Tsuyoshi Suwada

Born in Kagoshima prefecture.
After joining Fukuoka Nadaman, he served as Chief of Nadaman Kitchen Fukuoka Mitsukoshi, Head of Fukuoka Nadaman, and Head of Nadaman Somiya.

I will continue to devote myself every day without forgetting my original intention so that I can offer dishes that make customers smile by interweaving my past experiences and new ideas.

Chief Chef

Tomonori　Kanemaru

Born in Miyazaki Prefecture.

I do my best to provide dishes with fresh feeling of the season for our guests.

Chief Chef

Katsuhiro Ninomiya

Exclusive First-Class Cook Master

Born in Kyoto Prefecture.

I always cook dishes thinking of smiles on guests’ faces. I keep creating beautiful and inspiring dishes.

Restaurants

NADAMAN MAIN BRANCH　"Sazanka-so" / Shinjuku NADAMAN

Takehiko Yoshida

Tokyo NADAMAN

Fumito Suzuki

Tokyo NADAMAN

Koji Yoshimoto

Tokyo NADAMAN

Takayuki Ishii

Tokyo NADAMAN

Hiromitsu Katoh

Shinjuku NADAMAN

Hiroshi Iwanaga

Kioi NADAMAN

Nao Takeshita

NADAMAN TAKANAWA PRIME

Harutoshi Suzuki

Shinjuku NADAMAN Hinkan / Nihonbashi NADAMAN

Yosuke Enomoto

Shinjuku NADAMAN Hinkan

katsuhiro Terada

Kojimachi NADAMAN Fukuoka Bettei

Akio Takahashi

NADAMAN Shangri-La Hotel, Tokyo

Nobuyoshi Moriguchi

Yokohama NADAMAN

Tsuyoshi Motoyama

Yokohama NADAMAN Hinkan

Ryu Yoshida

Hakone NADAMAN Garden

Shinya Ebisawa

APPLAUSE

Tomonori Kanemaru

Nagoya NADAMAN

Katsuhiro Ninomiya

Meieki NADAMAN Saryo

Hirotsugu Kawazoe

KYOTO MINAMIZA NADAMAN DYAYA

Yusuke Kawata

Nakanoshima NADAMAN

Keiji Sugimoto

Osaka NADAMAN

Atsushi Takayama

Osaka NADAMAN

Koichi Ota

Umeda NADAMAN Saryo

Tomonori Ando

Kobe NADAMAN

Takayuki Kanda

Hiroshima NADAMAN

Yoshiyuki Nishiyama

HAKATA NADAMAN

Susumu Kamegai

Sendai NADAMAN

Shinji Suzuki

Sapporo NADAMAN Garden

Eichiro Onaka

Sapporo NADAMAN Garden

Kunio Takahashi

Sapporo NADAMAN Saryo

Hirokazu Okada

Cooking Division

Yasutaka Ichiyama

Cooking Division

Yutaka Hokonohara

Cooking Division

Yasuo Sekiguchi

Cooking Division

Takao Kojima

Cooking Division

Kenji Nakano

Deli Delights

Department of delicatessen and grocery

Kenji Nakahara

Department of delicatessen and grocery

Hiroshi Kawai

Department of delicatessen and grocery

Tsuyoshi Suwada

Department of delicatessen and grocery

Akimitsu Maekawa

Department of delicatessen and grocery

Nobuyuki Kishi