Đầu bếp
Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一
Kenichi Takayama
Kushiyaki no Tatsumi
串焼きのたつみ
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Free Wi-Fi / Late-night service / No smoking / Special diet / Smoking allowed / Reservations / Reserved rooms / Child friendly / Tatami room / Kotatsu (heated table) / course meals / All you can drink / Large cocktail selection / Large shochu selection / Large wine selection / Restaurants with Facebook pages
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