In ordinary Steak restaurant, apparently master chefs or staffs in charge inspect newly arrived beefs, but in Kawamura, the managing chef does it himself and he's persistent in the authentic all the time. And also, next-generation chefs who take over the original managing chef's DNA will also take over the business from age to age.
It's Over 40 years since he initiated this business. He's making efforts facing Kobe Beefs day by day. He's staying in front of steel plate as the managing chef. And moreover, he's proactively acting for activating the whole market of Kobe Beef more and more going to producing districts to deepen an association with producers and exchange opinions so that he can all the time serve the best Kobe Beef.
Born in the 63rd year of Showa era (1988), in Kobe. He's still under ascetic training under the original managing owner.
Born in 1989, in Kobe City. He is in training to support the third generations.
