Kobayashi Keisuke/ ManagerKobayashi Keisuke
I hope that in this historic town of Ginza, as many people as possible will enjoy our traditional Kobe beef and fresh seasonal vegetables produced in Hyogo.
As a restaurant operated directly by JA National Federation of Agricultural Cooperatives Hyogo, Kobe Plaisir Ginza is ready to serve premium Kobe beef and fresh local vegetables to help you have a great time.
I would like to make this elaborately designed restaurant a place that brings happiness to everyone, not only our customers but also our staff and devoted farmers.
I hope you will have a wonderful time filled with smiles and happiness at our restaurant.
Imoto Naomi/ ManagerImoto Naomi
I hope you will enjoy the delicacies of the season from Hyogo.
Kobe Plaisir, a restaurant for the local consumption of locally produced products, was established as an antenna shop to promote Hyogo's seasonal delicacies.
This time, as the second restaurant, Kobe Plaisir Ginza, opened, I was transferred from the main restaurant in Kobe.
We use carefully selected ingredients, including Kobe beef, which is attracting attention from around the world, as well as vegetables, rice, and tea, all produced with great care, to serve meals in a friendly homey atmosphere.
I hope you will have a wonderful time at Kobe Plaisir Ginza.
Nakajima Yoshitaka/ Master ChefNakajima Yoshitaka
I became a cook in 1997 and chose to specialize in teppan-yaki cuisine three years later.
I have accumulated 16 years of experience in this field, still honing my skills every day to deliver the best hospitality service.
While using as many ingredients grown in Hyogo as possible, I also try new ingredients to provide dishes with a sense of seasons.
I also explore new cooking techniques every day while paying respect to traditional cuisine.
I would like to introduce flavorful meat and vegetables produced in Hyogo to our customers in Ginza.
I am really looking forward to welcoming you.
Yamasaki Hiroki/ Chef SommelierYamasaki Hiroki
The word "restaurant" is derived from the word "restaurer (restore)."
So, any restaurant should make their best efforts to create a pleasant mealtime environment and help customers restore their energy as much as possible. However, a question has arisen out of nowhere in my mind: Shouldn't we care for our employees? Can we leave them until later?
The philosophy of our restaurant is that "we cannot bring happiness to our customers if we cannot make our staff happy; therefore, the best way to make our customers happy is first to create a happy workplace for our employees and then, if possible, to make farmers happy."
Though this is an extremely challenging mission, we make a concerted effort, step by step, to achieve it.
Iizima Kazuya/ SommelierIizima Kazuya
After working at French restaurants, such as Joel Robuchon and Ginza L'écrin, I joined Kobe Plaisir Ginza.
I was born to a grape-growing family.
So, I am often asked by my customers, "Did you become a sommelier because your family grows grapes?"
But it was not the reason.
I was just interested in wine, and when I was working at a French restaurant to learn more about wine, I came to know that there are people working as sommeliers.
As I was getting to know the depth of the service, I developed a stronger interest in it, and I have been qualified as a sommelier.
I have realized that I am tied inextricably with grapes. I even believe this job is my calling.
At Kobe Plaisir Ginza, we strive to ensure that customers will have a pleasant time in a pleasant environment.
Yamazaki Junya/ SommelierYamazaki Junya
I have worked as a service staff at a French restaurant in Ginza for about 12 years.
During those days, I developed an interest in providing customers with safe food that is traceable back to the farm.
My interest grew stronger during a month when I was traveling to visit wineries in France, chatting over wine with producers about their passion for their products and getting to know more about their lives.
By making use of this experience, I will do my best to serve customers, always with a smile, to build a bridge between producers and consumers, as stated in the JA slogan.
Tsuchida Shiori/ PâtissierTsuchida Shiori
As a child, I had a vague idea of wanting to become a craftsperson. I also like sweets, so I decided to become a pâtissier.
After graduating from a confectionery school, I worked at a hotel for about five years, learning more about confectionery techniques and ingredients, especially for pastries.
This time, I have made a new start at Kobe Plaisir Ginza. I make pastries and cakes every day, hoping that our customers will enjoy not only Kobe beef and fresh vegetables but also desserts in the last course.