Toshihiko Furuta

Oryori Hanagaki ('flower blooming cuisine') operates in near-total privacy — a very limited number of guests, no public photography, no social media presence. The cuisine reflects the extreme seasonality of Nara's Yamato plateau: mountain vegetables, venison, river fish, fermented persimmon, and wild mushrooms.

Toshihiko Furuta runs Oryori Hanagaki, one of Nara's most exclusive dining experiences, holding two Michelin stars continuously since 2012. His kaiseki cooking is deeply private and intimate — the restaurant takes very few reservations and operates with extreme seasonal precision.

Nara, Japan — Japanese kaiseki tradition; deeply rooted in Nara Prefecture seasonal ingredients

Career

• Chef at Japanese kaiseki restaurants in Kansai, Nara / Osaka / Kyoto region (1990s–early 2000s)
• Chef-Owner at Oryori Hanagaki, Nara, Japan (Early 2000s–present)

Mentored by Nara kaiseki tradition.