• シェフ

    chef

木場谷 光洋 MITSUHIRO KIBATANI

鮨 木場谷
富山生まれ。20歳で築地の魚屋に就職し、同時に夜間調理師学校で学ぶ。ある鮨職人に憧れ鮨屋に入る。その後、富山と銀座の鮨屋で働く。富山と石川でケータリングの鮨屋を5年続けた後、金沢で鮨 木場谷を開店。

Born in Toyama. Worked in Tsukiji Fish Market at the age of 20 and studied at a culinary school in the evening. Following his passion, he decided to work in sushi industry. Worked at sushi restaurants in Toyama and Ginza. Worked for catering sushi shop in Toyama and Kanazawa for 5 years. Opened sushi “Kibatani” in Kanazawa.