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日本語 / English
2024.03.19
Sustainable island French cuisine from Hawaii in Japan for the first time!
[2024.03.19]
Sustainable island French cuisine from Hawaii in Japan for the first time!
natuRe waikiki, a fine dining restaurant that opened in Waikiki in 2021, offers island French cuisine unique to Hawaii.
Its new format, natuRe tokyo, will have its grand opening on April 12, 2024 (Friday) in Meiji Park, Tokyo.
The creative director is Nae Ogawa, executive chef of natuRe waikiki, who has honed her skills at starred restaurants in Japan and abroad and won the GOLD EGG at RED U-35 2019, the Asako Kishi Award, and the Hisao Taki Award.
We propose new island (Japanese) French cuisine made with French techniques using environmentally friendly domestic ingredients in order to create a sustainable future, with the theme of going beyond "Farm to Table." Look forward to natuRe Tokyo, a useful dining restaurant that combines the delicacy of a restaurant with the casualness of a bistro!
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[2023.04.04]
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この文章はダミーです。文字の大きさ、量、字間、行間等を確認するために入れています。この文章はダミーです。文字の大きさ、量、字間、行間等を確認するために入れています。
この文章はダミーです。
この文章はダミーです。文字の大きさ、量、字間、行間等を確認するために入れています。
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"Farm to Table" is the concept of local production for local consumption that shortens the distance between producers and consumers and uses safe and secure local ingredients.
natuRe tokyo, the new format of natuRe waikiki, which opened in Waikiki in 2021, will deepen the concept of "Farm to Table" and create a restaurant that considers sustainability through food with the mission of communicating a new appeal of Japanese ingredients and providing a colorful experience that connects to a sustainable future.
natuRe tokyo is a useful dining restaurant that combines the delicacy of a restaurant with the casualness of a bistro.
The creative director is Nae Ogawa, executive chef of natuRe waikiki, who has honed her skills at starred restaurants in Japan and abroad and won the GOLD EGG at RED U-35 2019, the Asako Kishi Award, and the Hisao Taki Award.
We propose new island (Japanese) French cuisine made with French techniques using environmentally friendly domestic ingredients in order to create a sustainable future, with the theme of going beyond "Farm to Table."
Nae Ogawa
natuRe waikiki / Executive Chef & natuRe tokyo / Creative Director
[Message]
At natuRe Waikiki, our goal has been to create a restaurant that uses environmentally conscious, locally produced ingredients and that considers a sustainable food future together with our guests through dishes that showcase the traditions and natural beauty of the area.
At natuRe tokyo, we want to maintain this philosophy and provide a dining experience that encourages our guests to think about the earth and nature in a more casual way.
Although the actions we can take as a single restaurant may be limited, we hope that this philosophy will spread to our guests and create a cycle of giving back to the earth and nature.
[Profile]
Born in Tokyo in 1992. After graduating from Hattori Nutrition College, she worked at restaurant NARISAWA in Minami Aoyama.
At the age of 21, she moved to the U.S. and after working in starred restaurants in New York and Paris, she became a sous-chef at PARIS.HAWAII in 2017.
She has won the GOLD EGG at RED U-35 2019, the Asako Kishi Award, and the Hisao Taki Award.
Since the opening of natuRe waikiki in 2021, she has served as executive chef and won the Hale Aina Award, one of Hawaii's most historic awards, two years in a row in 2022 and 2023.
She was also selected as a Northwest Pacific Region semifinalist at the JAMES BEARD AWARDS 2024, the U.S. award considered the Oscars of food.
