Chef, Chihiro Goshima
Born in 1987, from Aichi prefecture.
His parents’ house manages several fresh fish stores. He was also involved in the business of his parents’ house and learned practically how to fish, how to handle fish, and cooking methods. He says that he loved cooking when he was little.
In 2011, together with his elder brother Shinya, opened a restaurant called “Goden-ya” in Oshiage, Sumida-ku, and started a full-scale cooking journey. He learned how to cook ODEN and French food by himself. In 2013, “Godenya” moved to Kyoshima, Sumida-ku, and became a hot topic in the marriage of sake and food, which was still rare at that time, and was featured on TV and magazines. In 2015, they moved to Hong Kong and opened “GODENYA Hong Kong” to promote the goal of “making sake into the world’s food drink”.
Course dishes that incorporate elements such as Japanese, French and Cantonese cuisine, the style of pairing one type of sake for each plate by changing the temperature, warming method and vessel, attracted much attention in Hong Kong. Opening for 3 months It has become the best 15 restaurant in the famous media in Hong Kong, and has become a popular store that cannot be booked for several months. After returning to Japan at the end of 2016, he worked as a chef for the beer bar “sansa” in Akasaka, where he worked on a pairing course for craft beer.