- Home
- About Terakoya
- Chef
Message from Chef Hazama
It has been a while since I entered the world of restoration. And always we are grateful to be able to welcome you in our restaurant, TERAKOYA.
So far we have created more than three thousand recipes.
And we promise we will continue to learn and evolve.
Dishes does not persist as an object, but if it were possible that you have good memories of it, I would have no greater pleasure .
I wish to dedicate myself with fervor to creations that we will serve you.
Mitsuo Hazama (間光男（はざまみつお）)
Born in 1965 in Tokyo, in what are both the restaurant TERAKOYA and his home.
In his childhood, he received a intensive education from the first Chef, Hazama Saiichi, after the graduation of a professional school he devoted himself to the world of the restoration.
In 1991, he became the third chef and owner of TERAKOYA.
It has its own conceptions of French cuisine. He is often the subject of media attention, and participates in culinary program. He collaborates with major foreign Chefs, produces restaurants, events, He helps in the conception of menu, written articles in culinary magazines. The Japan or abroad he is invited as the representative of Japan for festivals or conferences, his actions are many and varied.
Member of the Association of the Disciples of Auguste Escoffier of Japan.
Member of the Toques Blanches Japan
Member of the French Food Culture Center
Membre de Japan Charcuterie Association
Member of the Association for the cigar Japan
Member of the Japan Restaurant Association
Ambassador for Champagne-KRUG
Ambassador for Champagne Ruinart
It has been a while since I entered the world of restoration. And always we are grateful to be able to welcome you in our restaurant, TERAKOYA.
So far we have created more than three thousand recipes.
And we promise we will continue to learn and evolve.
Dishes does not persist as an object, but if it were possible that you have good memories of it, I would have no greater pleasure .
I wish to dedicate myself with fervor to creations that we will serve you.
Mitsuo Hazama (間光男（はざまみつお）)
Born in 1965 in Tokyo, in what are both the restaurant TERAKOYA and his home.
In his childhood, he received a intensive education from the first Chef, Hazama Saiichi, after the graduation of a professional school he devoted himself to the world of the restoration.
In 1991, he became the third chef and owner of TERAKOYA.
It has its own conceptions of French cuisine. He is often the subject of media attention, and participates in culinary program. He collaborates with major foreign Chefs, produces restaurants, events, He helps in the conception of menu, written articles in culinary magazines. The Japan or abroad he is invited as the representative of Japan for festivals or conferences, his actions are many and varied.
Member of the Association of the Disciples of Auguste Escoffier of Japan.
Member of the Toques Blanches Japan
Member of the French Food Culture Center
Membre de Japan Charcuterie Association
Member of the Association for the cigar Japan
Member of the Japan Restaurant Association
Ambassador for Champagne-KRUG
Ambassador for Champagne Ruinart
A Cook without specialty
I am often asked the same question: "Mr Hazama, why you do not serve the same dishes?". Certainly for some people, having a specialty (speciality dish) allows to increase sales and efficiency. But for my part, I think that to serve again without change what has been done in the past is the negation of all my research and development efforts.
The world is changing every moment. A new technological innovation creates new products, new services, the ways of life also change. I think that the culinary art is no exception.
Of course that one can think that traditional local dishes and typical dishes have in their lack of change their "raison d'etre".
Interactions with Chefs from Japan and abroad are a strong stimulant. Also the Japanese culinary tradition is a source of inspiration for new creations. Also dishes from countries with climates and different landscape are an inexhaustible source of inspiration. In the x-axis Western cuisine from East to West, and for the y-axis from ancient times to the most modern theories. Using these axes, I wish to conduct my creation of a different French cuisine.
TERAKOYA team
-
Cooks
TERAKOYA includes a dozen cooks, veteran with thirty years of experience to the young apprentice who is just beginning, dreaming of a career in the restaurant.
From the apprentice to the Chief, all unite in the effort to serve healthy, beautiful and delicious cuisine. -
Patissiers
Desserts, cakes and breads served to the guests in the restaurant... As well as original products: ice cream, cakes, and breads sold in the "boutique TERAKOYA" are entirely created by the pastry team. -
Servers and receptionist
To make your meal an enjoyable time, the service team will be listening to all your needs. Our servers have sommeliers degrees, diplomas of service and some are Cigar Adviser, do not hesitate to ask us questions about these points.
Waiting for your visit in our restaurant
Waiting for your visit in our restaurant
TERAKOYA is a bit far from the city centre. In order to leave the daily excitement of the capital for a little calm, a certain distance is sometimes a good thing. From the moment you arrive at TERAKOYA, until the end of your meal, to the accompaniment of the customers towards the exit (miokuri), we will do everything so that you have the best possible time, a moment of calm and elegance. We invite you to make this little trip.
