Chef

Ryutaro Shimonoma -Takumi-Tokyo(Singapore) -

・Other than technique, how can I better understand the feeling of the people who eat my dishes?
・Other than technique, how can I understand more about ingredients?
・Other than technique, how can I understand more about equipment?
These are my intimate objectives for cooking.

I have great respect for Mr.Shido Fujio. He was a renowned chef in Japan after the war.

I believe “There are no unsavory ingredients; there are only dishes cooked in an unsavory manner”.

I try to question my goals by asking and stand in front of the guests. I look forward to seeing you.

(March 07, 2008)

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Chef

Yoshiu Masuda　　　　　-VinShu-

My philosophy of cooking is not to forget my appreciation for food producers and their products to provide value added dishes to customers.

My respecter is myself. Why myself? The reason is that if I respect someone else, I cannot become better than them. I would love to discover more new ingredients and develop original recipes for my company.

My goal is to provide more value added dishes to more customers.

(March 07, 2008)

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Chef

Hirokazu Obara -MADOy-

While I am cooking, I try to reflect the food's producers’passion and tradition on the food. 

I respect Mr.Yoshino Tateru.

As I have always done, I continue to try to make customers happy through my cooking!

(March 07, 2008)

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Chef

Hitoshi Kobayashi -Shamokaku-

While I am cooking, I try not to forget to always care about the food.

I respect the Head chef from my former work place, Mr.Hayakawa.  I admire him because he is a very warm-hearted person. My motto is “Be nice to others ”!

(March 07, 2008)

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Chef

Kazuhito Watanabe -BanShu-

I endeavor to cook and serve my food in the best condition possible. At the same time, I am prepared to be flexible about my cooking style.

I try to look at customer's faces often and assess what they want.

Also, I convey the respect and gratitude for people who have been good to me.

(March 07, 2008)

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