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
As a Kobe local, Susumu has been instrumental in the initial setup of Gize, playing a key role in securing the restaurant’s location and overseeing the installation of equipment. His deep understanding of the local landscape has been crucial in establishing a strong foundation for the restaurant. In his current role as Managing Director, Susumu handles all administrative tasks in Japan, providing essential support and serving as a reliable backbone for the group. His commitment and expertise ensure that Gize operates smoothly and efficiently.
CASPER ALRIK SORENSEN
Casper brings over 10 years of experience in managing Japanese food restaurants overseas, making him uniquely qualified to blend traditional Japanese styles with Western practices. As the Managing Director of Gize, a new concept that merges British and Japanese cultures, Casper utilizes his expertise to train staff effectively and create an environment that caters to diverse needs, including inbound tourism. Additionally, Casper’s two years of experience in Kyoto, where he learned about Japanese cuisine from local experts, equips him with the knowledge needed for precise menu planning tailored to the Japanese market. His deep understanding of both cultural nuances and culinary traditions ensures that Gize delivers an authentic and innovative dining experience.
