主厨介绍
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
Born in Kochi Prefecture.
[Awarded Aichi no Meiko by the Governor of Aichi]
Executive Chef

Executive Chef
Kenji Nakahara
Born in Kumamoto Prefecture.

Executive Chef
Hiroshi Shirai
Born in Chiba prefecture.
[Awarded Ezo no Meiko by the Governor of Hokkaido]

Executive Chef
Fumito Suzuki
Born in Tokyo.
Executive Sous Chef

Executive Sous Chef
Harutoshi Suzuki
Born in Aichi prefecture.

Executive Sous Chef
Takehiko Yoshida
Born in Fukuoka Prefecture

Senior Chief Chef
Atsushi Takayama
Born in Fukuoka Prefecture

Senior Chief Chef
Hiroshi Kawai
Born in Hyogo Prefecture

Senior Chief Chef
Tsuyoshi Suwada
Born in Kagoshima prefecture

Chief Chef
Tomonori Kanemaru
Born in Miyazaki Prefecture.

Chief Chef
Katsuhiro Ninomiya
Born in Kyoto Prefecture.
餐厅

调理本部相关设施
Yasutaka Ichiyama

调理本部相关设施
Yutaka Hokonohara

调理本部相关设施
Yasuo Sekiguchi

调理本部相关设施
Takao Kojima

调理本部相关设施
Kenji Nakano
滩万厨房

食品调理部
Kenji Nakahara

食品调理部
Hiroshi Kawai

食品调理部
Tsuyoshi Suwada

食品调理部
Akimitsu Maekawa

食品调理部