Đầu bếp
He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.
He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef, when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years.
西垣 良太
Ryota Nishigaki
Mentai-ryori Hakata Shobo-an
めんたい料理 博多 椒房庵
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050-2030-4678Chi tiết
English menu / Free Wi-Fi / Lunch / Late-night service / No smoking / Special diet / Western cutlery / Reservations / Child friendly / Counter seating available / course meals / Kids menu / Take out / Large shochu selection / Large sake selection
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