Home CHEF & STAFF

C HEF & S TAFF

Chef

Chef

Sakayama Hiroki

Career

Born in Fukuoka in 1986.
After graduating from culinary school, worked at "Hotel Nikko Fukuoka" in Fukuoka, then moved to France.
Trained at "Abbaye de la Bussière" in Dijon and "Les tablettes Jean Louis Nomicos" in Paris. After returning to Japan, he worked at a restaurant in Fukuoka City for 2 years, and from 2019, he will be the chef at "La Saison".

Chef

Message

Influenced by my father, a former chef. I started my career as a chef.
I have sublimated the ingredients of Fukuoka, Kyushu, where I was born and raised, into French cuisine with a touch of Japanese style.

We do not offer a la carte dishes, but only course menus for both lunch and dinner, as we want our guests to taste the ingredients that are only available during the season. We also hope that our guests will enjoy the pleasure of discovering their own tastes by using a variety of sauces in each dish as one of the ways to enjoy French cuisine.

Our Team

  • Chef Patissier

    Sakai Masaya

    Read More
    Sakai Masaya

    Career

    Born in 1986 in Fukuoka, Japan.
    After graduating from a confectionery school, worked at a patisserie. During his 8 years at Hotel Nikko Fukuoka, he worked in various departments such as desserts, weddings, and the buffet department. After working as a pastry chef at an Italian restaurant and at a Japanese-style restaurant, he became the chef patissier at "La Saison" in February 2023.

    Message

    The role of the décère in a course is to match the cuisine. Just as we use the season's ingredients in our dishes, we also use fruits and vegetables that are in season at that time in our desserts and palate cleansers. Our goal is to create desserts that are not overly assertive, but still offer enjoyment and surprise. From the amuse to the petit fours, we hope you will enjoy the flow of our dishes and desserts.

  • Manager

    Tsukuda Kentaro

    Read More
    Tsukuda Kentaro

    Career

    Born in 1980 in Fukuoka, Japan.
    After working in the wedding personnel service business, he became the manager of "La Saison".
    Based on the meticulous service he has cultivated in the wedding industry, he strives to provide the kind of service that is only possible in a restaurant where each customer is treated individually.

    Message

    The first and foremost mainstay of the dining experience for guests at La Saison is the cuisine, and the second is the luxurious view of the Japanese garden that can be seen from the seating area. From the moment you step into the restaurant, to the time you enjoy your meal, to the time you leave, the best part of being a service person is being able to convey all the charm of this place. We deliver attentive service that will make you want to visit again.

Return To Home