料理コンセプトは、
「絆・称賛・革新・伝承」
我々が料理を生み出す上で
一番大切にする事が4つ。
1つ目は『絆』。
我々料理人が料理を創る事が出来るのも
全て、自然・命。
それらを紡いで下さる農畜水産業の
生産者や漁師の方々、
運搬業の方々…
たくさんの方々に支えられ、
初めて我々料理人が仕事ができる訳で、
この『絆』を大切にし、
感謝の気持ちを常に持つ事。
Message
HANROK
料理コンセプトは、
CHEF / 鈴木 孝典
TAKANORI SUZUKI
Born in Aichi, Japan in 1987.
After working at Michelin-starred La Grand Thable de Kitamura and Rest K Yamauchi in Nagoya, he moved to France.
After training at Les Enfants Rouges in Paris, France, he returned to Japan and became the chef of HANROK in 2021.
While pursuing French cuisine, he has found a solution to his cuisine by incorporating buckwheat, one of the ingredients of the Chita Peninsula, into his dishes with his original sensibility.
