SOUS CHEF
MAMORU KITAMURA

Born in Kusatsu, Shiga Prefecture, Mamoru Kitamura has dedicated more than 30 years to Japanese cuisine.

His passion for cooking began as a child, when he discovered the joy of preparing meals for his family. He began his formal culinary training studying at renowned establishments including Kyoryori Chimoto, a historic restaurant with approximately 300 years of history, as well as Hiiragiya in Kyoto. Through this early training, he developed not only his technical skills but also a deep appreciation for the philosophy, discipline and traditions behind Japanese cuisine.

Throughout his career, Mamoru has continued to develop his craft through experience at several distinguished establishments, including Kizakura, Kyoto Prince Hotel and Biwako Hotel. He has also spent nearly a decade leading restaurant openings as Executive Chef, gaining extensive experience in building kitchens, establishing culinary standards and developing teams from the ground up.

For Mamoru, Japanese cuisine is about far more than taste. He believes in creating dishes that express the beauty of the seasons, respect the natural character of each ingredient and engage all the senses. He places particular importance on creating a unique experience for every guest, especially through the intimacy of counter dining.

At the heart of his culinary philosophy is “Onko Chishin”, learning from the past to create something new. While respecting the techniques and heritage passed down through generations, Mamoru continues to explore new ingredients and ideas.

Ultimately, he aims to create cuisine that goes beyond the meal itself: food that leaves a lasting impression and becomes part of a guest’s memories.