How To Eat Japanese Foods

How to Eat Japanese Food

Navigate by SUKEROKU for Traditional Japanese Restaurant


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.


Chikage Nakamura Okami at SUKEROKU - four seasons restaurant

She was born in Ogaki city in 1962 and grew up in Ogaki. She never left her city, so she even went to her college in Nagoya from Ogaki every day.

After her college, she trained at a restaurant in Gifu for a year and was taught the basics of Okami from her ‘mother in Gifu’. She was introduced by Tadamichi Ota to her husband and got married and they have been managing ‘SUKEROKU’ together closely.

Her hobby is golf. She exercises daily and practices her golf swing to make her look forward to going on a golf course once a week. She founded a golf competition held by SUKEROKU that is held once a year from her love of golf.

Recently, she has been learning Ogasawara style etiquette which is a traditional Japanese etiquette once a month and studying it in the hope that she can utilize it in practice. Her favourite phrases are ‘Okagesamade (fortunately)’ and ‘Hibi kansha (be thankful of each day)’.