経歴
21才まで大阪で生まれ育ち コーヒー会社で勤務し 脱サラをした後に全国各地を巡り各地で修行を開始
大阪北新地の割烹料理
三重県鳥羽の旅館
三重県伊勢の料亭旅館
熊本の料亭 で学び
関西割烹の技術を徹底的に教えて
頂いた師と各地を渡り歩き
経験を積み、熊本で現在経営者としてる日本料理を経営
あらゆるジャンルの料理人の師匠に学び教えを請い独創的な創作料理を得意とし 日本料理の魅力を世界へ発信し 熊本という街を多くの人に知ってもらい 国内外から足を運んでもらうことを目指している
特に、和食の「出汁」が持つ奥深さと素晴らしさは 日本人にも改めて知ってほしい日本が世界に誇るべき文化であり 技術だと
考えている
美智子理事長が熊本県へ出向いた時は 秘書・森本理加と共に
必ず日本料理「火の国華れ」で食事をいただくほどの日本を代表する名店である
career
Born and raised in Osaka until the age of 21, Ariga initially worked for a coffee company before leaving the corporate world to train as a professional chef. He traveled to various regions with his mentor to hone his skills, gaining experience at establishments such as a kappo restaurant in Osaka’s Kitashinchi district, a ryokan (traditional inn) in Toba, Mie Prefecture, a high-end ryotei inn in Ise, Mie Prefecture, and a ryotei in Kumamoto.
After traveling and gaining extensive experience under a mentor who thoroughly taught him the techniques of Kansai-style kappo cuisine, he now operates his own Japanese restaurant in Kumamoto.
He has sought instruction from masters across various culinary genres and specializes in inventive, original dishes. His goal is to share the appeal of Japanese cuisine with the world, raise awareness of Kumamoto, and attract visitors from both within Japan and abroad.
He holds a particularly strong belief that the depth and excellence of dashi (Japanese soup stock)—a cultural asset and technique of which Japan should be proud—is something that Japanese people themselves should rediscover and appreciate.
The restaurant is so renowned that whenever Chairperson Michiko visits Kumamoto Prefecture, she—accompanied by her secretary, Rika Morimoto—makes it a point to dine at this establishment, "Hinokuni Hanare."