DREAM DUSK
Vol.1

Born in Nagoya in 1976. He runs a Western restaurant, a French restaurant and a patisserie, and grows up looking at the other side of the industry from his childhood. At the age of 21, he met the great master Joel Robuchon and continued waving his arm for 16 years. Served as head chef since opening new stores in Tokyo, Las Vegas, New York, Taiwan and Paris. In 2014, he returned to Japan for independence and established “SUGALABO Inc.”. In 2015, he opened a laboratory in Kamiyacho, Tokyo. While doing creations in various regions and fields, it serves gastronomy as a member restaurant only for a limited time.

Started training at the French restaurant in Kumamoto, a local town, from 19 years old. He is interested in wine while working as a chef, and obtained a sommelier qualification at the age of 23. I went to France at the age of 26. He has experience as a chef in famous restaurants, including Restaurant Les Berceaux, a regional star restaurant, and the three-star Restaurant Lucas Carton in Paris. In 2014, “Restaurant PAGES” opened near the Arc de Triomphe in the 16th arrondissement of Paris. The following year, in 2015, won the Grand Chef de Demain (Grand Master of the Future) at Gault Millau. In the same year, Bar a vin “116” was opened next to PAGES. In 2016, “Restaurant PAGES” earned one star in the French Michelin Guide as early as a year and a half.

I was 25 years old and wanted to become a craftsman. I can't say it's fast, but until then I was engaged as a restaurant waiter. That experience will be greatly reflected in later store development. A comfortable space with customer-oriented services.の 後 After training in Akizuki, refined knowledge and sense at various stores, and opened Sakai and Kagami in 2013. Michelin won that year. Scented red vinegar and the best tuna in Japan. While keeping the tradition of the Edo Mausoleum, we will never forget playfulness. A notable craftsman who will be responsible for the future industry.

In 2015, he won the competition for young cooks under the age of 35. Attention is also gathered from the same traders for every move. Born in 1981. Born in Saitama Prefecture. After graduating from a cooking school, he joined Akasaka Kinomiya / Head Office. After studying for 7 years under a Chinese restaurant, Mr. Satoshi Tsujihiko, he refined his skills at the Heihun Terrace in Peninsula Tokyo. Even in Hong Kong, where she was alone, she worked at many Cantonese restaurants under the chef of the Akasaka Kinomiya Ginza store. After returning to Japan, in November 2011, I went to Kasai, a seafood specialty. Became chef in January 2013.

Born in Osaka. After going to Kansai's pastry shop etc., he went to France alone at the age of 29. In Paris, as a chef pastry chef, he led L'Instant d'Or to one Michelin star in a year. After returning to Japan, he participated in “TIRPSE” (Shirokanedai, Tokyo), which acquired Michelin in the shortest time in history. The taste of light and deep desserts is highly appreciated both from within and outside of Japan. The dessert fair held at the Hankyu Umeda head office was the opportunity for a dessert-only course. From July 8, 2015, the “TIRPSE” lunch time was limited to one year for “KIRIKO NAKAMURA” and a six-season dessert course was created.

He started his career as a chef and then turned to a sommelier. Born in Bordeaux as a sommelier on the star Château Cordeillan-Bages. After returning to Japan, I went to Shirokanedai's “Kantesance”. Opened “TIRPSE” at the same location. Earn one of the fastest Michelin stars in the world. “DINING OUT” in Onomichi, dessert restaurant “KIRIKO NAKAMURA” limited to one year, “Hyacinth by TIRPSE” only for tea / sake pairing course without providing wine, Tonkatsu restaurant “Tskanto” with lunch And looking for new restaurant shapes.