Shiga Chef search result

Omi-Kaiseki Kiyomoto 近江懐石　清元 North Otsu, Shiga Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)

清本　健次Kenji Kiyomoto

Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.

He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.

清本　健次Kenji Kiyomoto

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Sennaritei Kyara せんなり亭　伽羅 Hikone/Taga/Aisho, Shiga Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese

久木　修次Shuji Hisaki

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.

久木　修次Shuji Hisaki

La Cuisine Enju Ｌａ　Ｃｕｉｓｉｎｅ　槐 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak / French

山田　章裕Akihiro Yamada

Trained in Kyoto, France, and Shima.

Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.

山田　章裕Akihiro Yamada

Sennaritei Shinkabou せんなり亭　心華房 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak

川上　康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上　康裕Yasuhiro Kawakami

Salon Bar Thistle Salon　Bar　Thistle Hikone/Taga/Aisho, Shiga Cigar Bar,Bars (pubs) / General / Beer / Cocktail

宮下　純Jun Miyashita

The Chef's Recommendations

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.

宮下　純Jun Miyashita