
Staff Introduction
Executive Chef of THE MOMENT
Ryo Shiiba

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

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

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.
