From the chef
Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.
He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.
高田 賀靖
Noriyasu Takada
Restaurant Pleins d' Lerbes Kitakamakura
レストランプランデルブ 北鎌倉
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