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ソフトグラデーション背景

Staff Introduction

Executive Chef of THE MOMENT

Ryo Shiiba

THE MOMENT Executive Chef Ryo Shiiba.jpg

Surprise and delight our customers

So that you can feel it,

Cooking with Heart

We will provide it to you.

Using fresh local ingredients,

Seasonal flavors

For your enjoyment,

I designed the menu.

For each and every customer

To ensure your satisfaction,

All staff,

Service with heart

I do my best to do so.

In addition, for this opening,

With the support of many people

Thank you for your cooperation.

We would like to express our sincere gratitude.

from now on,

In order to meet your expectations,

We will continue to make further efforts.

Head Chef of THE MOMENT LUXE

Makoto Nakamura

THE MOMENT LUXE Chef Makoto Nakamura.jpg

We use the best ingredients for our customers.

Of course we provide food ,

A lively atmosphere in front of the hot plate

Cooking performance,

A time to enjoy for your eyes as well

We would like to deliver it to you.

Special anniversaries, etc.

Customers who use the service

I think there are many of them, so at that moment,

Every moment of it

The joy of being with you

Best performance and

With a spirit of hospitality

We will welcome you.

Sommelier/Bartender

Koji Nakamura

Sommelier/Bartender Nakamura Koji.jpg

Since 2002

Starting with bartending training,

In 2006

Japan Hotel Barmen's Association

Obtaining a bartender qualification

lots of

Participate in a cocktail competition

I have continued to study and hone my skills.

In 2014

For senior bartenders

I passed.

In 2020

Certified by the Japan Sommelier Association

Obtaining a sommelier license

I also have a coffee qualification.

Using seasonal fruits and wine

Cocktails and homemade syrups

Drinks are also available.

With food

I hope you enjoy it.

Staff introduction bottom.jpg

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Opening times

Breakfast

lunch time

Dinner Time

 /    7:00 ~ 10:00 ( 最終入店 9:30 )

 /  12:00 ~ 15:00 ( 最終入店 14:00 )

 /  18:00 ~ 22:00 ( 最終入店  20:00 )

〒860-0805

​熊本県熊本市中央区桜町3-20

KOKO HOTEL Premier 熊本 14階

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