"Creative French cuisine with your five senses"

The chef carefully selects each ingredient by visiting farms and fishing grounds to “offer a taste of seasonal ingredients from Yamaguchi Prefecture, with a focus on fish, vegetables, and fruits from Suo Oshima. The chef also selects the plates for his dishes, as he believes that not only the taste but also the appearance of the food is one of the most important aspects of the meal. Enjoy a full course meal of creative French cuisine with a view of the Seto Inland Sea in the open space of the restaurant, where you can savor the delicacies of Yamaguchi Prefecture and Suo Oshima, as well as sake.

Profile

For the past 40 years, he has built his career in hotels and restaurants both in Japan and overseas, including in Hiroshima and France.
In 1981, he visited a friend's French restaurant and was impressed by the delicate and colorful cuisine, which inspired him to become a chef. While working as a sous chef at a hotel in Hiroshima City, he went to France in 1993 to further refine his knowledge of the history and culture of authentic French cuisine and trained at the two-star restaurant “Bretagne” in France.
Later, in recognition of his past achievements, he was awarded the highest decoration in the French culinary world, “Les Disciples d'Auguste Escoffier” in 2010 and “Received the French Agricultural Merit Chevalier” in 2015.
In 2023, he assumed the position of Executive Chef at the reopening of MARISSA RESORT　sazanseto suo-oshima. With a new team of chefs who have built up a broad network of contacts, he will make Suo Oshima in the magnificent and rich Seto Inland Sea his final home, and we hope you will enjoy the culmination of his efforts with a full course of creative French cuisine that is “fine and delicate,” “colorful,” “fresh and beautiful” with all five senses.
He is also putting his efforts into nurturing human resources to pass on his wealth of knowledge and experience to the younger generation. He is expected to continue his efforts to reach the top as the leader of French cuisine in Japan.

What is "Les Disciples d'Auguste Escoffier"?

It means “legitimate disciple” of Auguste Escoffier (1846-1935), who is considered to have laid the foundation of modern French cuisine, and only experienced chefs are awarded this title by the Japan Escoffier Association, which was established to promote French cuisine in Japan. It is one of the highest titles in French cuisine.

What is "Received the French Agricultural Merit Chevalier"?

One of the orders conferred by the Minister of Agriculture and Fisheries of the French Republic, established in 1883.
It is a very prestigious decoration awarded to French and foreign nationals who have made a particular contribution to French agriculture and to the promotion of French food and wine culture.

What was important to you in doing this work?

In Suo-Oshima, seaweed and fruits are particularly fresh and often unique. We aim to make the most of the island's specialties by offering fresh ingredients, such as wakame jelly made from local seaweed, and a variety of citrus fruits, including summer mandarin sauce, blood oranges, and homemade jams that change daily, featuring Yuge Hyokan and other seasonal flavors.

We also strive to manage our ingredients thoroughly and, above all, to serve our food in its best condition. In addition, we use vegetable peels, which are rich in nutrients, for dashi (soup stock), and change the breakfast menu from buffet to set menu depending on the number of people.

Autumn is the season in Yamaguchi Prefecture for delicious, fatty fish such as Hagi's sardines, sweet sea bream, and kensaki squid, and we also offer seasonal aromas such as matsutake mushrooms and chestnuts. In the future, we will constantly strive for reform and improvement, such as serving dishes that allow our guests to enjoy conversation and presentation, such as finishing desserts right in front of them, and we will make the most of this Suo Oshima environment to provide the best cuisine.