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。
Rating
60
Translation / English
- Posted at 22 May 2014 at 12:33
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.
skimura469 likes this translation
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.
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Rating
52
Translation / English
- Posted at 22 May 2014 at 12:03
Mr. Teruaki Mizuguchi
Create menu in consideration with what customers prefer
He was born in 1977. He liked cooking since his elementary age and intended to be a cook by his own accord. His first place of work is a floating restaurant cruising in Tokyo bay. After then, he traveled around various regions in Europe for three to four months and felt the real cooking at hometown and the culture in his bones, and has learned profound knowledge of Europe deeply.He assumed the position of head cook at “Kinza Kanzan” in 2005.
He has been considering what would make customers happy every day such as introducing fruits in the menu and fine dish up since the Kanzan has many women customers.
skimura469 likes this translation
Create menu in consideration with what customers prefer
He was born in 1977. He liked cooking since his elementary age and intended to be a cook by his own accord. His first place of work is a floating restaurant cruising in Tokyo bay. After then, he traveled around various regions in Europe for three to four months and felt the real cooking at hometown and the culture in his bones, and has learned profound knowledge of Europe deeply.He assumed the position of head cook at “Kinza Kanzan” in 2005.
He has been considering what would make customers happy every day such as introducing fruits in the menu and fine dish up since the Kanzan has many women customers.
Rating
55
Translation / English
- Posted at 22 May 2014 at 12:16
Teruaki Mizuguchi
Menu planned on customer' wish
I was born in 1977. I loved cooking from childhood and wanted to be a chef. My first job was in the restaurant of a cruiser around Tokyo Bay. Then I travelled extensively in Europe for three or four months so had firsthand knowledge of European cook and culture. I became a kichen shef of "Ginza KAZAN" in 2005. Everyday I give top priority to customers and think about menu, for example a menu with fruit or fine ane delicat arrangement.
Menu planned on customer' wish
I was born in 1977. I loved cooking from childhood and wanted to be a chef. My first job was in the restaurant of a cruiser around Tokyo Bay. Then I travelled extensively in Europe for three or four months so had firsthand knowledge of European cook and culture. I became a kichen shef of "Ginza KAZAN" in 2005. Everyday I give top priority to customers and think about menu, for example a menu with fruit or fine ane delicat arrangement.
★★★★☆ 4.0/1
Rating
50
Translation / English
- Posted at 22 May 2014 at 12:34
Mizuguchi Teruaki
He makes menus thinking what guests want.
He was born in 1997. He likes cooking since he was a child, so he aimed to be a cook spontaneously. He firstly works at a restaurant ship cruising Tokyo bay. After that, he traveled extensively in Europe for three to four months to be exposed to cuisine and culture. He has an appreciation for them. He has engaged in Ginza KAZEN as a master chef since 2005. He has a strong commitment to customer satisfaction, such as including many fresh fruits in menus and serving foods with fragile beauties as most of its guests are women.
He makes menus thinking what guests want.
He was born in 1997. He likes cooking since he was a child, so he aimed to be a cook spontaneously. He firstly works at a restaurant ship cruising Tokyo bay. After that, he traveled extensively in Europe for three to four months to be exposed to cuisine and culture. He has an appreciation for them. He has engaged in Ginza KAZEN as a master chef since 2005. He has a strong commitment to customer satisfaction, such as including many fresh fruits in menus and serving foods with fragile beauties as most of its guests are women.
★★★☆☆ 3.0/1
Rating
51
Translation / English
- Posted at 22 May 2014 at 12:14
Mizuguchi Teruaki
Creating menus, thinking about what guests wishes to have.
Born in 1977. Liked cookery from days of primary school and naturally dreamt of becoming a chef. First services was in a floating restaurant cruising Tokyo bay. After that, he traveled across Europe for 3-4 month seeing true culture and cuisine, deepening the understanding for the art of cookery. From 2005, he became head chef for the "GINZA KAZAN". Since the restaurant features many female guests, he tries hard to please the guests by including fruits into the menu and implementing delicate arrangement of food on the dish. He priorities pleasing guests and thinks about it every day.
Creating menus, thinking about what guests wishes to have.
Born in 1977. Liked cookery from days of primary school and naturally dreamt of becoming a chef. First services was in a floating restaurant cruising Tokyo bay. After that, he traveled across Europe for 3-4 month seeing true culture and cuisine, deepening the understanding for the art of cookery. From 2005, he became head chef for the "GINZA KAZAN". Since the restaurant features many female guests, he tries hard to please the guests by including fruits into the menu and implementing delicate arrangement of food on the dish. He priorities pleasing guests and thinks about it every day.
★★★★★ 5.0/1
Rating
51
Translation / English
- Posted at 22 May 2014 at 12:16
Teruaki Mizuguchi
Creating the menu whilst thinking about what the customers want.
Born in 1977. Loved to cook from elementary school so aspiring to become a cook was only natural. The first job was at a restaurant ship which cruised around Tokyo Bay. Then traveled around Europe for 3-4 months, and by experiencing firsthand various cultures and authentic cuisines, deepens his profound knowledge. From 2005 he became the head chef for "Ginza KAZAN". Due to the fact that majority of the customers are female, he adopt lots of fruits into the menu as well as taking care in delicate presentations, so his mentality is focused on how to make the customers happy and striving to do so every day.
Creating the menu whilst thinking about what the customers want.
Born in 1977. Loved to cook from elementary school so aspiring to become a cook was only natural. The first job was at a restaurant ship which cruised around Tokyo Bay. Then traveled around Europe for 3-4 months, and by experiencing firsthand various cultures and authentic cuisines, deepens his profound knowledge. From 2005 he became the head chef for "Ginza KAZAN". Due to the fact that majority of the customers are female, he adopt lots of fruits into the menu as well as taking care in delicate presentations, so his mentality is focused on how to make the customers happy and striving to do so every day.
★★★★★ 5.0/1
Rating
39
Translation / English
- Posted at 22 May 2014 at 11:53
MR mizuguchi teruaki.
hi is professional chef.
he was born in 1977year. when he study in elementary school,he decided to become a chef.
he studied all over EU. from 2005 year,he work in Ginza which famous whit ready.
hi is professional chef.
he was born in 1977year. when he study in elementary school,he decided to become a chef.
he studied all over EU. from 2005 year,he work in Ginza which famous whit ready.
★☆☆☆☆ 1.0/1
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
Rating
52
Translation / English
- Posted at 22 May 2014 at 12:21
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”
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”
Rating
51
Translation / English
- Posted at 22 May 2014 at 15:02
Specialized Cooking Genre
All European
Experience
18 years
The Oyster that was raised in a pure environment, the "Cat's eye Oyster".
Our importing company is proud to present the Australia's Tasmanian "Cat's eye Oysters". You can enjoy these Tasmanian Oysters which are produced within an environment so pure that you can drink the rain water.
MOUSSE using "crab" and seasonal "vegetables"
Distinctive ingredients
All European
Experience
18 years
The Oyster that was raised in a pure environment, the "Cat's eye Oyster".
Our importing company is proud to present the Australia's Tasmanian "Cat's eye Oysters". You can enjoy these Tasmanian Oysters which are produced within an environment so pure that you can drink the rain water.
MOUSSE using "crab" and seasonal "vegetables"
Distinctive ingredients
★★★★★ 5.0/1
「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
Rating
52
Translation / English
- Posted at 22 May 2014 at 12:37
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
“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
Rating
51
Translation / English
- Posted at 22 May 2014 at 13:08
MOUSSE using "crab" and seasonal "vegetables"
The menu consists of healthy cuisine with seafood and vegetables. The "Mousse of crab and seasonal vegetables " has a lower layer consisting of mousse of seasonal vegetables such as carrots, an upper layer consisting of soup of cauliflower, and crabs on top.
Distinctive ingredients
Carrots, Cauliflowers, Crabs
Tradition of hospitality
I wish you have a good time with our tasty meal and cozy atmosphere
The menu consists of healthy cuisine with seafood and vegetables. The "Mousse of crab and seasonal vegetables " has a lower layer consisting of mousse of seasonal vegetables such as carrots, an upper layer consisting of soup of cauliflower, and crabs on top.
Distinctive ingredients
Carrots, Cauliflowers, Crabs
Tradition of hospitality
I wish you have a good time with our tasty meal and cozy atmosphere
★★★★★ 5.0/1
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。
Rating
61
Translation / English
- Posted at 22 May 2014 at 12:02
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.
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.
★★★★★ 5.0/1
Rating
50
Translation / English
- Posted at 22 May 2014 at 12:16
There are many customers for special event such as client dinner, anniversary and birthday.
We offer service staff on each tables and ask viands which is not good at and the other request.
We keep always in our mind that customers can spend happy hour.
Recommending for a date, because of attaching weigh to independent table.
Interior of chic impression based on black. Using ingenuity for lightning and layout to keep independence of each tables, making consideration for individual privates.
Rich space for adults is most suitable for a date.
We offer service staff on each tables and ask viands which is not good at and the other request.
We keep always in our mind that customers can spend happy hour.
Recommending for a date, because of attaching weigh to independent table.
Interior of chic impression based on black. Using ingenuity for lightning and layout to keep independence of each tables, making consideration for individual privates.
Rich space for adults is most suitable for a date.
★★★☆☆ 3.0/1
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