Cook (Chinese food)
The 2014 choice (the 19th)
Kanagawa Ward residence
It becomes good medicine to taste seasonal thing
"We want to provide dishes with ingredients which took local production for local consumption into consideration on the basis of reliable security" thinks, it "becomes good medicine for human body to eat seasonal thing depending on the four season" and works on development of menu which it is novel, and flavor is rich in which came from traditional Cantonese dish every day.
When we make all the menus recipe and developed new dishes, we open class and instruct the staff and work for young instruction upbringing.
"It is not good for self-satisfaction. Saying when do not receive in young people's glance, is not handed down; Abe. In the case of instruction, we think that it is partner and try to have consciousness to make dishes together.
In addition, we think that we remember hot meal which we ate in childhood all the time, and it is in basics of meal of people and lay emphasis on food education of child.
We work on food education public awareness campaign which can become health for security, relief including healthy cooking class holding for food education and adults in elementary and junior high school as member of Yokohama gas fatty tuna chisel meeting positively.
We aim at Cantonese dish of Yokohama-style using domestic ingredients such as local vegetables, and extra oil or spice keep that we make use of taste of ingredients in mind without using as much as possible, and relief provides safe dishes.
We originated pot dishes of original menu from the viewpoint of health, and there are approximately 60 kinds.
In addition, we devise by to introduce the latest electrification kitchen which oneself designed, provide delicious dishes more effectively.
We are from Fukushima.
We enter way of Chinese food at 17 years old.
It is chef of Roppongi torii Hill garden "open-air" via study, Chinese food section "sky Land" of Japanese food "lucky sign" in noble "Chinese Chinese restaurant" of Chinese food.
We work as unification chef in Kiyoken Head Office and take office as Kiyoken Head Office total chef at the age of 50.
Main receiving a prize career
- Winning the 2003 achievement prize (the Japan Association of Chinese Cuisine)
- The 2012 People's Republic of China own country ambassador extraordinary and plenipotentiary commendation receiving a prize to Japan)
- 2013 Kanagawa hygiene commendation receiving a prize (Governor of Kanagawa)
We can come across the skill of Meister here!
Kiyoken Head Office
2-13-12, Takashima, Nishi-ku, Yokohama-shi
Telephone: 045-441-8811 (main)