日本料理 柏屋 Japanese Cuisine Kashiwaya

Japanese cuisine begins and ends with the four seasons. The tale of the seasons is woven into each course, and the message of Kashiwaya can be felt in each and every portion. This is of the utmost importance to us.

For example, when designing a menu, we start by thoroughly poring over huge amounts of literature pertaining to the seasons. Even when reading through the same text multiple times, you may be able to feel things you hadn’t originally noticed. This brings forth new aspects and new expressions of the seasons.

The tale of the seasons gives birth to conversation, and then smiles. Japanese cuisine truly is a form of entertainment. Come enjoy an opportunity to allow your heart and mind to frolic and play, at Kashiwaya. The staff and I are all looking forward to your visit.

Proprietor: Hideaki Matsuo

Profile
While attending university, Hideaki Matsuo developed a strong interest in the Japanese tradition of tea ceremony. After graduation, he went to work at the Japanese restaurant “Shofukuro”. After honing his skills there, he returned home to work at his family’s restaurant, where he became head chef three years later. Currently, while working as proprietor of Kashiwaya, he also simultaneously fills the position of head chef. As a professional chef, Matsuo has continued to broaden his horizons to include such activities as instruction of junior chefs domestically and offering advisement on culinary techniques and teaching overseas, as well as making contributions to regional revitalization programs. In 2011, he became a member of Relais & Châteaux – the international fellowship of strictly selected luxury hotels and restaurants. In 2013, he received the bronze medal at the 4th Culinary Masters Awards held by the Japan Ministry of Agriculture, Forestry and Fisheries.
Profile