Team
チーム
We are pleased to announce that we have received one of the first Michelin Guide Stars in Canada. This nationally unprecedented honour is the result of the dedication of our team helmed by Executive Chef Ryusuke Nakagawa who together continue to keep culinary standards high on all fronts.
“We are humbled and so grateful for this honour. We work for the love of the craft and to deepen connections with people every day by sharing our stories through food. And to receive a Michelin star it motivates us even more to uphold our standards of excellence.” - Executive Chef Ryusuke Nakagawa
Thank you to all our guests for your endless support. We look forward to continuing to offer an unparalleled modern Kyō-Kaiseki culinary experience.
CULINARY
RYUSUKE NAKAGAWA
EXECUTIVE CHEF
Michelin Star Chef Ryusuke Nakagawa grew up on Shikoku Island, Japan, famous for its quality seafood. Born with a love of seafood, Ryusuke’s culinary journey began at 18, when he moved to Shiga (East of Kyōto) and took a job as a line chef at Kōyō Ryokan Hotel, where he studied authentic Japanese cuisine. Within seven years, he made his way through the ranks and earned the title of Head Chef. Hungry to learn more, Ryusuke studied under two master chefs of Kyōto style cuisine - Chef Murata Yoshihiro and Kotani Akihiro. Working at three-star Michelin restaurant Kikunoi under Chef Yoshihiro, Ryusuke learned the real meaning of kodawari- an obsession with quality and tradition.
Branching out from his mentors, Chef Nakagawa has developed his own style of contemporary Kyōto-Style Kaiseki with modern influences. Inspired by the seasons, he approaches plating as an art form; a way to communicate the seasonality of his dishes. His goal is to introduce his unique style of Kyō-Kaiseki to the world and to inspire other young Japanese chefs to do the same. At ABURI Restaurants Canada, Chef Nakagawa’s wish is for each guest to experience true Japanese service culture (omotenashi) and to introduce Japanese flavours and ingredients that are new to North American diners.
AIKO UCHIGOSHI
SOUS CHEF
Hailing from Yamaguchi, Japan, Award-Winning Chef Aiko Uchigoshi brings 15 years of impressive knowledge and experience in culinary arts to ABURI Hana. Chef Aiko began her career with ABURI Restaurants Canada in 2012 and was an important member of the Miku Toronto opening team when the restaurant brand expanded in 2015. As the restaurant’s talented Head Pastry Chef, Aiko and her team proudly made every delicious dessert offering in-house. At ABURI Hana, Chef Uchigoshi brings her mastery of Japanese flavours and Aburi cuisine to the next level.
HOSPITALITY
AMY LEE
SAKE DIRECTOR
Sake Director Amy Lee arrived in Canada 10 years ago and very quickly became enamoured by the different hospitality scene here in Canada. Wanting to learn more about the level of attention and detail, she worked in some of the finer restaurants in Toronto, honing her skills while learning, as she says, “what true hospitality is.”
Amy’s love for sake started when she began studying the fundamentals of sake production and fell in love with the brewing process. Her expertise with sake has led her to become a sake consultant in her free time, highlighting her passion for boutique craft sake brewers.
In pursuit of broadening her perspective with the beverage program, Amy is currently studying for her WSET Level 3 in Wine. As Sake Director, Amy looks forward to guiding you through her pairings, passing along the passionate stories behind each bottle, and making your overall experience one you soon won’t forget.