kajitsu
Hibino Keisuke
日比野 佳祐 シェフ
Born in 1997
About two years after graduating from high school
Worked part-time at various establishments such as izakaya, Italian, and French restaurants
After that, he decided to become a chef and moved to Italy.
After about six months of training, he returned to Japan.
After returning to Japan, he worked at an Italian restaurant in Nagoya
Trained at a one-star Michelin restaurant in the city for about three months to study French cuisine
Then
He worked as a sous chef at Restaurant HONJIN, which is listed in the Goët Millau for 2023 and 2024, for three years.
He is currently working at a bistro in Nagoya, vollon.
Ristorante SanMartino26 (Toscana, Italy) 6 months
↓
Ricco (Nagoya, Aichi) About 2 years
↓
La floraison de TAKEUCHI (Nagoya, Aichi) 3 months
↓
Restaurant HONJIN (Ichinomiya, Aichi) 3 years
↓
vollon (Nagoya, Aichi)
- Tableware: You can bring your own (free of charge)
- Cookware: Can be brought
- Seasoning: Can be brought
- Transportation: car
Please feel free to contact us first.
Menus
Chef's choice course using seasonal ingredients: 8,000 yen (minimum 4 persons)
1st dish: Amuse-bouche
2nd dish: Appetizer 1
3rd dish: Appetizer 2
4th dish: Fish dish
5th dish: Meat dish
6th dish: Dessert
■Optional menu
Children's course: 3,000 yen per person (3,300 yen including tax)
Chef's choice full course using seasonal ingredients 12,000 yen (minimum 4 persons)
1st dish: Amuse-bouche
2nd dish: Appetizer 1
3rd dish: Appetizer 2
4th dish: Hot appetizer
5th dish: Fish dish
6th dish: Meat dish
7th dish: Dessert
■Optional menu
Children's course: 3,000 yen per person (3,300 yen including tax)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
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For schedules beyond this, please contact us directly.