Introduction to the Chef
Inheriting the taste of traditional Chinese cooking
Since I was a child, I loved to eat. I became interested in cooking because my mother praised my cooking when I helped her in the kitchen, and this is why I decided to join the world of cooking.
I dreamed of becoming a cook of Chinese food. I went to work at Hotel Okura Tokyo, accumulated knowledge in the tradition of Toh-Ka-Lin. While working at Toh-Ka-Lin for 23 years, I served as a sous chef of Hotel Okura the Tower, Guam, and after returning to Japan, I was served as head chef of Dim Sum at Toh-Ka-Lin. In March 2019, I was assigned as head chef of Toh-Lee at Hotel Nikko Himeji.
My policy is to consider our guests who are eating the food as first priority in keeping not only with the wishes of the cooks, but also with tradition. I want to convey this feeling to the staff of Himeji as well. I also hope many customers taste the tradition of Toh-Ka-Lin which uses local food from Kansai and takes advantage of the goodness of this region.
Chinese restaurant “Toh-Lee”, Head chef, Satoshi Akaishi
