Chef 春田 理宏 Michihiro Haruta
I’m inspired by ingredients that I’ve seen with my own eyes and touched with my own hands by visiting producers in each region – ingredients that are kind to the environment.
I want to express respect and gratitude for these ingredients by creating seasonal dishes using the experience and skills I’ve gained by working in kitchens around the world. If people start thinking about this because they enjoy the food, I’ll be happy.
My hope is that our guests will become lasting friends – our “cronies” – and that the cuisine will encourage them to continue to think about the environment when they leave.
春田 理宏 Michihiro Haruta
- 1987 Born in Oita, Japan
- 2006 Hotel New Otani (Fukuoka)
- 2008 Regions of France (Alsace,Midi-Pyrénées) ＊
- 2009 Laurent (Paris) ＊
- 2010 Ledoyen (Paris) ＊＊＊
- 2011 Quintessence (Tokyo) ＊＊＊
- 2013 Kadeau (Copenhagen, Bornholm) ＊＊
- 2014 Maaemo (Oslo) ＊＊＊
- 2015 Tirpse (Tokyo) ＊
- 2016 Saison (San Francisco) ＊＊＊