Đầu bếp
Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter
Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.
名倉 幸治
Koji Nakura
Nihonshu Bar Komeya Inazuma
日本酒バル・米屋 イナズマ
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050-2030-4678Chi tiết
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Thẻ tín dụng được chấp nhận
Thẻ Visa / American Express / Master Card
English-speaking staff / Free Wi-Fi / Late-night service / No smoking / Special diet / Western cutlery / Reservations / course meals / Large sake selection
*Vui lòng ghi rõ yêu cầu đặc biệt về khu vực hút thuốc hoặc không hút thuốc khi gửi thắc mắc.
