• Executive Chef
  • Hiroshi Miura
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  • Hiroshi Miura has had classical Cha-kaiseki* and Ryotei* training, working at a number of reputable establishments before joining the ANA restaurants group and spending time as the head chef for an in-flight catering company. When he was 32 that he was appointed the head chef for the newly opened Unkai in 1992.
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  • *Cha-kaiseki(Tea ceremony meal)
  • The basic Cha - kaiseki course is served in a tea ceremony. It includes one kind of soup and three kinds of vegetable dishes. In addition, a cup of clear soup called Hashiarai (which means washing chopsticks), a plate called Hassun, which samples vegetables and seafood, and finally Japanese pickles called Konomono.
  • *Ryotei
  • Traditional Up-Market Restaurant Style
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  • Tradition and innovation harmonise.
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  • Experience flavours sparkling within small dishes that are the illusion of a exquisite, mystical gem of Japan. As a Japanese Chef, Miura has always been pushing the envelope by blurring the lines of the Japanese cooking culture.
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  • Through his entire career, he has acquired cooking experience in every style imaginable! He believes that unifying these styles, invites new discoveries in the joys of cuisine.
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  • "By selecting and using ingredients, including seasonings from all around the world, and still retaining the tradition of seasonal Japanese cooking, we serve a cuisine that offers surprise and comfort."
  • kaiseki • sushi • teppanyaki
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