about us

 



about us

chef/co-owner: Taisan

Born in Wakayama Prefecture, he also graduated from "Osaka Abeno Tsuji Culinary School", which is touted as the University of Tokyo in the culinary world. Afterwards he trained at Kenichi Chen's Sichuan Hotel, a famous Chinese restaurant. He then opened his own restaurant in Hiroshima Prefecture. After surviving two near death experiences due to severe diabetes at the age of 35 and a myocardial infarction at the age of 42, he began to aim for "healthy and delicious food'' rather than just delicious food. 

 chef/co-owner: Ayane

Born in Osaka City, Osaka Prefecture, her parents were apart of the restaurant industry. Because of this, she became interested in cooking from an early age. After studying makeup in London and returning to Japan, she worked as a makeup artist in Tokyo and Osaka before moving to the United States in 1998. During her time in the US, she worked for a cosmetics company. Due to a stressful environment, she was diagnosed with stage 4 colon cancer in 2008 and spent a year undergoing treatment.  After her survival, she once again realized the importance of balance between food and health, and gradually started work as a chef. 

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