Chihiro Naito

At a Glance - Role: Chef. - Former kitchen: Sous chef. - Early kitchen work: “It wasn’t a special restaurant or anything, but while I was in university, I worked part-time at a Japanese restaurant.” - What I did there: “I enjoyed being part of the community there, all while boiling udon, frying tempura, and plating dishes.” - Culinary school: “That’s when I left Saitama to attend a culinary school in Tokyo for a year.” Working in a Japanese restaurant while still in university gave Chihiro Naito an early, practical education in kitchen rhythm.

The setting was ordinary by her own account, but the work was precise: boiling udon, frying tempura, and plating dishes. Those are small tasks only on paper; in service, they train timing, control, and consistency. What stayed with her was not only the line work, but the sense of belonging that came with it. That combination of routine and community formed the base for the next step in the craft. The shift mattered: one setting taught pace and coordination, the other brought focus to technique.

Together, they point to a chef shaped by both practice and discipline. Her work as a sous chef sits naturally within that line of training. The role demands coordination, timing, and steadiness under pressure, and Naito’s background suggests comfort with all three. Her signature dishes, French Toast and tea leaf salad, show a range that moves between comfort and freshness without losing restraint.

Chihiro's signature dishes include French Toast and tea leaf salad.