Head Chef of Roppongi Nouen
With roots in French cuisine, as well as extensive experience in macrobiotic cooking having spent many years with Chaya Macrobiotics, Yasuhiro joined Roppongi Nouen in 2010, directing his efforts toward seeking out and utilizing Japan’s finest crops and ingredients and delivering them to customers through unique culinary methods and presentation with an exquisiteness that defies genre. He is ever dedicated to expanding his network of skilled, dedicated growers throughout Japan.

Roppongi Nouen Chef
With a passion for food and the kitchen since a very young age, Wataru traveled to France after culinary school to immerse himself in local food and culture. Upon returning to Japan he spent 5 years refining his culinary style at French restaurant NARISAWA before heading to the U.S. to further explore the freedom of culinary expression, where he was centered in San Francisco and Napa Valley, spending additional time training in New York. Returning to Japan in order to volunteer in relief efforts following the disasters of 3/11, Wataru found his way to Roppongi Nouen where he now invests his energy in bringing guests together with hard-working farmers from throughout the nation.