Staff

兵庫県・三木市出身の32歳。旅館や居酒屋等で勤務後、2023年入社。どんな仕事にも積極的に取り組む姿勢で、さまざまなことを吸収し能力を伸ばす。理想的な俵型のコロッケや、コックリとご飯に合うハンバーグなど、どこか懐かしく温かみのある味わいの和食を得意とする。

A 32-year-old from Miki City, Hyogo Prefecture, he joined the company in 2023 after working in inns and izakayas. He has a proactive approach to any job, absorbing a wide range of knowledge and expanding his skills. He specializes in Japanese cuisine with a nostalgic and warm flavor, such as perfectly shaped croquettes and hamburger steaks that go perfectly with rice.

茨城県出身の22歳。辻調理師専門学校で日本料理を専攻。「NOMA kyoto」（インターン）、次世代育成プロジェクト「BLUE CAMP」等に参加。東山の「com-ion」ほか多ジャンルの店でメニュー開発等にも携わる。「照今」ではサービスを中心に料理にも関わる予定。

A 22-year-old from Ibaraki Prefecture, he majored in Japanese cuisine at Tsuji Culinary Institute. He participated in "NOMA Kyoto" (interned) and the next generation development project "BLUE CAMP." He has also been involved in menu development at various restaurants, including "com-ion" in Higashiyama. At "Terima," he will be primarily responsible for service, but will also be involved in cooking.