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Discover all our Chefs
Relais & Châteaux Chef

Masatomo Kina

Chef - Relais & Châteaux

Masatomo Kina

The Uza Terrace Beach Club Villas

Okinawa - Japan

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L'histoire d'un chef Relais & Châteaux

How did you become a Chef?

Ever since childhood, I have been inspired by my father’s meals and the love and passion he puts behind every dish served. This is the very reason I decided to become a chef. My hope is that I can make people happy with my dishes just the way my father did.

How would you define your cuisine?

I would define my cuisine as putting my heart into each plate served for the guests using my knowledge and skills of traditional French cuisine.

What are your favourite products and criteria for choosing?

My favorite products are produces from “Our Farm” (our hotel’s very own farm). One of the criteria for choosing the produces is “local production”. We try to use produces from “Our Farm” as well as fresh ingredients from local area to contribute to the community.

What is your signature?

My signature is creating a cuisine by refining the basic of classic French and offering an original modern menu.

What professions surround you and what would you like to pass on to them?

The professions surrounding me are the cooking and service team.
What I would like to pass on to them is to build a relationship of trust like a family. By thriving to do so, a team will come together to create a better restaurant. Passion and ingenuity for cooking are also important elements I would like my team to cherish.

Do you have a Chef’s tip for Sunday cooking?

White fish poêlé and bacon & local scallions sauce scented with rosemary (served for 4)


・ White fish (with skin) 70g * 4 fishes

・ Olive oil 50cc

・ Unsalted butter 120g

・ Local scallions 300g

・ Bacon 130g

・ Onion 40g

・ Tomato 100g

・ Rosemary

・ Fish stock 160cc

・ Salt and white pepper

* For fish, heat the frying pan firmly and cook the fish crispy on the outside and fluffy on the inside.

Do you have a Chef’s tip for Sunday cooking?

White fish poêlé and bacon & local scallions sauce scented with rosemary (served for 4)


・ White fish (with skin) 70g * 4 fishes

・ Olive oil 50cc

・ Unsalted butter 120g

・ Local scallions 300g

・ Bacon 130g

・ Onion 40g

・ Tomato 100g

・ Rosemary

・ Fish stock 160cc

・ Salt and white pepper

* For fish, heat the frying pan firmly and cook the fish crispy on the outside and fluffy on the inside.

Les restaurants Relais & Châteaux de Masatomo Kina

Fine Dining

  • Creative cooking
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