Abstract

An "itamae" is a chef who has trained under a master.
Among itamae, the "itaba" is the cook who is more serious about mastering the art of cooking.
The absolute relationship between master and apprentice, the rigorous training and passionate camaraderie of the ita-ba...
He experienced 4 years of flowing ita-ba (36 restaurants nationwide) and worked as a leader at Kitcho.
Now he is the executive chef of his own Japanese restaurant in Fukuoka.
He will teach you the depth and magnificence of the culture and art of Japanese cuisine.

Author’s Information

Born in Fukuoka City in 1968.
At the age of 11 (5th grade of elementary school), he started training at a ryotei restaurant to become a chef.
After graduating from Kyushu High School attached to Kyushu Sangyo University in 1987, he joined Hachiko, a ryotei restaurant in Sonezaki-shinchi, Osaka.
In 2017, he founded Haruyoshi Co.
In addition to being a manager and head chef, he also lectures at universities and other institutions and teaches courses for chefs and head chefs.