Chef IntroductionHu Jiakun

Originally from Hubei Province, China, I’ve proudly served at Chungking Restaurant for 11 years since my arrival in Japan. Hubei, adjacent to Chungking City, is renowned for its abundant rivers and lakes, particularly famed for steamed and stewed freshwater fish. While featuring spicy dishes, Hubei’s culinary culture differs slightly from Szechwan cuisine as it excludes the use of pepper.

My tenure at Chungking Restaurant has enriched my culinary skills, emphasizing the art of using pepper and various spices. Looking ahead, I aspire to introduce new ingredients and cooking techniques, infusing the essence of Hubei cuisine. My goal is to present fresh flavors to Chungking Restaurant, delighting our valued customers.

Manager IntroductionYoshitaka Ogushi

Our team at the restaurant is committed to flexibility in meeting customer preferences. Recognizing that the head chef may not always be available, our kitchen and front-of-house collaborate to adjust spiciness levels or cooking methods based on your choice. We aim to be a restaurant where customers can freely express their culinary preferences. Situated within our hotel, we invite you to savor our patissier’s desserts, custom-prepared according to your requests.