Azekura Chef Yamashita Shuichi
He started his career as a chef at Koshien Miyako Hotel in 1996, and then honed his skills at numerous hotels and the long-established Japanese restaurant Tankuma Kitamise Osaka. In 2013, he was appointed to the Japanese restaurant "Hanagoyomi" at the Swissotel Nankai Osaka, where he became sous chef in 2015 and head chef in 2021.
He appointed head chef of the Japanese restaurant "Azekura" at the JW Marriott Hotel Nara in October 2024.
He strives to use seasonal ingredients to create dishes that reflect the season, and always strives to provide dishes that will complement the special days of his guests. In his free time, he enjoys his hobby of Brazilian Jyu-Jyutsu.
Teppanyaki chef Yamamoto Tsunenori
He started his career as a chef at a traditional Japanese restaurant in Osaka.Ten years later, at the age of 30, he worked at Fairmont Singapore in Singapore for about nine years.
After returning to Japan, he worked at Swissotel Nankai Osaka for about ten years, and from 2022 he will be the head teppanyaki chef.
In January 2025, he will be appointed as the head teppanyaki chef at JW Marriott Hotel Nara.
He strives to create dishes that bring out the individuality of the ingredients, and values hospitality to his customers.
His hobby is fishing, and on his days off, he goes fishing and enjoys eating the food he has cooked himself.
Sushi Chef Tsujimoto Eiji
After graduating from a culinary school in Tokyo, he gained experience in restaurants and hotels both in Japan and abroad, and was also involved in launching his own restaurant.
In the Kansai region, he worked at Swissôtel Nankai Osaka and Conrad Osaka.
From May 2025, he will serve as the head sushi chef at JW Marriott Hotel Nara.
When it comes to sushi, he values the balance of ingredients, nigiri, and rice above all else.
On his days off, he enjoys watching Western movies and listening to Western music, and spending relaxing time with his family and dog.