Đầu bếp
A new kind of Japanese cuisine created from a crossroads in his career.
Mr. Miwa was born in Tokushima in 1975. After learning the basics at Tsuji Culinary Institute, he continued his training at establishments such as kaiseki restaurants, gaining experience as a chef. At his family's restaurant, which mainly served large groups, he further refined his skills in traditional Japanese cuisine. During the COVID-19 pandemic, he reassessed the state of the restaurant. At a turning point for his family's restaurant, he decided go in a new direction. Pursuing his long-held vision of a Japanese restaurant where people could drop in casually, he relocated to the current location and opened Miwa, a restaurant focused on washoku cuisine.
三輪 高弘
Takahiro Miwa
Washoku Nihon Ryori Miwa
和食 日本料理 みわ
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