Chef KYOHEI KAGAMI
Born in 1985, bred in Kanagawa
Under the influence of his mother, he entered a cooking school with the aim of becoming a pastry chef. He was impressed with the cooking show he saw on TV and joined Ristorante HiRo after graduation. He trained at each store for 10 years and went to Italy in 2014. He studied seafood dishes at Vecchia Marina in Abruzzo for two years, and studied meat dishes, river fish dishes and dishes of fermentation at La Madia in Lombardy for about a year. He returned to Japan in 2017 and assumed a post of a head chef of Trattoria HiRo Ginza in the spring of 2019. He adds humor to traditional Italian dishes obtained through training, and continues to practice diligence day by day with a blue soul (Azzurri, Samurai blue) so that he can provide customers with “delicious” and “fun”.
Manager TSUTOMU TANZAWA