Đầu bếp
A culinary perspective shaped by encounters with flavors from all over. Skills refined through extensive experience.
Mr. Hata was born in Saitama Prefecture in 1976. While working at a travel agency, he became captivated by the cuisine he encountered in various regions, which deepened his interest in the world of food. In his late twenties, he reevaluated his career path and resolved to pursue a career in the food industry. He gained extensive experience working in Japanese restaurants, including shabu-shabu establishments. Drawing on the skills and knowledge he has honed in the field, he places great importance on cooking that brings out the natural flavors of the ingredients. He currently showcases his culinary expertise at Yakiniku Sukiyaki Jun Ikebukuro Branch, conveying the appeal of Japanese Black Wagyu beef from multiple perspectives.
畑 博
Hiroshi Hata
Yakiniku Sukiyaki Jun Ikebukuro Branch
焼肉・すき焼き 純 池袋店
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