Head chef, Hideyuki Nakamura
He was born in Gifu city, Gifu, Japan.
After graduating from high school, he decided to become a chef and finished a cooking
course at a culinary school in Gifu in one year. After that, he was trained at Kappo Miharu
under the director Miharu Miyake for five years.
At that time, he had advice that ‘all chefs know that food will depend on who makes it.’ and
he studied under Tadamichi Ota (he runs his own restaurant now) who was the head chef of
‘Nakanobo Zuien’ in Arima hot spring for three years, Zuien also offers ryokan hotels, hotels
and Japanese dishes consulting throughout Japan.
As luck would have it, he was to meet and marry a young lady who would become the
Okami of ‘SUKERUOKU - four seasons restaurant’ and they have been together ever since.
Every single day, he has put his effort into creating a traditional Japanese taste that focuses
on seasonal ingredients, this is something that has been forgotten recently.
SUKEROKU - four seasons restaurant in Ogaki city, Gifu is available for business meetings,
celebration occasions, traditional Japanese engagement ceremonies, buddhist memorials
ceremonies, reunion meetings, party and such events.
Please feel free to contact us for your request.