A message from our Culinary Director, Chef Endo Kazutoshi
By using only locally produced and sourced products from Japan, as well as other regions, we aim to bring cuisine to a new level that people have never seen before.
FUJITA SUSUMU
GIZE, the name comes from a part of the philosophy behind the tea ceremony world, its meaning captures the idea of the best of the moment, that everyday is a lesson to be learned and life is about improving over the past, to strive to become better than yesterday, to get the outmost out of the very moment we are in.
The name is something that resonates with us and who we are, and I believe this is why my master Mr. Endo gave this name to the restaurant.
It’s a reflection we see in the people who make GIZE possible, from the farmers and fishermen that always strive to deliver something better than last time. This is why we focus on produce from Hyogo prefecture, to be close to the people and the land that provide us with the ingredients to make our menu.
CASPER ALRIK SORENSEN
From my time in Kyoto, I often saw produce from Hyogo come into various restaurants and I was surprised to see so many kinds of produce coming from one prefecture, everything from fantastic fish and seafood, cultivated vegetables, wild vegetables, game, beef, unique spices such as Asakura sansho peppers.
I admired these fantastic products so when the chance was presented to go to Kobe and open GIZE, It was a great opportunity to learn even more about one of Japans’s treasure vaults here in Hyogo prefecture.
As I started to meet some of the people behind these produce it was also apparent that it wasn’t only a natural occurrences of great produce, but the fruit of a lot of peoples passion and hard work.
This is why everyone is a part of the team of GIZE
GIZE Head Chef
Casper Alrik Sørensen
