จากเชฟ
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人
Hisato Shibata
Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
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English menu / English-speaking staff / Lunch / Smoking allowed / Reservations / Tatami room / Large shochu selection / Large sake selection
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