top of page

Introduction of HASABON Staff


Takahiro Kosaka


After building a career as a French chef in France and at Augu de Jules Merveille, he gained experience at a Japanese restaurant in order to learn how to handle fish and other Japanese cooking techniques.


By fusing French techniques and Japanese ingredients, he is demonstrating his originality with cuisine that blends Japanese and Western styles to suit the Japanese based menu.

Kentaro Iwasaki

service manager

After working at a hotel in Tokyo, Kihachi, and Shimane Italian Rocciadoro, he started working at Hasabon as a server from March 2023. He is familiar with Italian wines and is currently researching natural wines.

His motto is to have you spend a confortable time and keep that beautiful smile on your face until the day ends. 

bottom of page