From the chef
After finishing his job as a businessman, decided to make living with Okonomiyaki.
I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.
片山 義邦
KATAYAMA YOSHIKUNI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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The Reasons Why I Recommend.
Omakase course dishes of 3000 yen have very high cost performance and can be enjoyed at this price. My favorite food is seasonal ingredients, depending on the season. In addition, it is a shop where I like the master's attitude toward work very much and often learn.
Chef KATAYAMA YOSHIKUNI’s Recommendation
2022-02-09
Hassho
八昌
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