水口 輝昭 氏 ミズグチ テルアキ
お客様が望むものを考えながら、メニューを構成
1977年生まれ。小学生の頃から料理が好きで、自然と料理人を志すように。初めての職場は東京湾を巡るレストラン船。その後、3～4カ月にわたってヨーロッパ各地を旅し、本場の料理や文化を肌で感じ、造詣を深める。2005年より【銀座KAZAN】の料理長に就任。女性客が多い店なので、メニューにフルーツを取り入れたり、繊細な盛りつけにこだわったりと、お客様に喜ばれることを第一に考え、日々取り組んでいる。
Mr. Teruaki Mizuguchi
He creates menus thinking about what his customers want.
Born in 1977. He's liked to cook since he was an elementary school student and begun intending to be a chef naturally. His first work place was a restaurant on a ship to go around Tokyo Bay. After that, he traveled in various places of Europe, experienced to taste the authentic food and feel the culture, and deepened his knowledge there for 3 to 4 months. He's been working as the head chef of "Ginza Kazan" since 2005. There are many female customers in the restaurant, so he makes effort taking in fruits to the contents of the menu and being particular about delicate arrangements of food, thinking of pleasing his customers as the first thing on his mind day by day.
専門ジャンル
洋食全般
経験年数
18年
清らかな環境で育った牡蠣『キャッツアイオイスター』
自慢の一品
清らかな環境で育った牡蠣『キャッツアイオイスター』
運営会社が輸入した、豪州タスマニア島の牡蠣『キャッツアイオイスター』が自慢。雨水もそのまま飲めるほど汚染がない、タスマニア島の大自然の中で生産された極上の生牡蠣を味わえます。
「渡り蟹」と季節の「野菜」を使った『ムース』
こだわりの食材
Professional field in cooking: Western-style cooking
Experience in the field: 18 years
Specialty dish;
“Cat’s-eye oysters” grown in a clean environment
What are “Cat’s-eye oysters” grown in a clean environment?
Specialty dish is the “Cat’s-eye oysters” imported by Tasmania, Australia by the restaurant operating company.
The oysters are grown up in the bed of a great nature of Tasmanian inland where is pollution free even the rain water can be used as drinking water as it is.
Fastidious food ingredients;
“Mousee” cooked by “Swimming crab” and “Seasonal vegitables”
「渡り蟹」と季節の「野菜」を使った『ムース』
メニューはシーフードと野菜を使ったヘルシーな料理で構成。『渡り蟹と旬野菜のムース』は下層に「にんじん」など季節の野菜のムース、上層に「カリフラワー」のスープ、さらに上には「渡り蟹」がのっています。
こだわり食材
にんじん 、 カリフラワー 、 ワタリガニ/ガザミ
おもてなしの流儀
おいしい料理と居心地のいい空間で楽しく過ごしてもらいたい
Menu provides the healthy oriented cuisines using sea foods and vegitables.
“Mousee of swimming crab and seasonal vegetables” is served with the mousee of seasonal vegetables such as “carrots” at the bottom layer and the soup made from “cauliflower” at the upper layer and the “swimming crab” as the topping.
Fastidious Food Ingredients;
Carrots, Cauliflower, Swimming crab or Kazami
Professional style of service
Providing the services to customers for spending happy hours with impressive cuisines and comfortable space
接待や記念日、誕生日など、特別な日に利用するお客様が多数。テーブルごとにサービス担当のスタッフをつけ、苦手な食材がないかなども聞いています。楽しい時間を過ごしてもらえるように常に心がけています。
テーブルの独立感を重視したレイアウトでデートにおすすめ
黒を基調にしたシックな印象のインテリア。各テーブルの独立感が保てるように照明とレイアウトに工夫し、プライベートに配慮したスタイルになっています。大人が集まるリッチな空間はデートにも最適です。
Many of our customers come on special occasions, such as meetings, anniversaries and birthdays. We assign designated staff to each table to serve you and cater to your food preferences. We always endeavor to provide the best dining experience. We place an importance on private space between tables and is thus recommended for dates.
Chic black based interior. We came up with a carefully planned layout and lighting plan so that individual tables are able to maintain some private space considering your privacy. The prime environment and space is ideal for intimate dates.
