Kenichi Nemoto Owner Chef
|1984||Born in Tokyo|
|2006||Les Créations de NARISAWA (NARISAWA)|
|2013||Le Sergent Recruteur / Paris|
|2021||Opened NéMo in Minami-Aoyama|
Thanks to the influence of his grandfather, an avid fisher, Kenichi Nemoto came to appreciate the bounty of nature – and seafood in particular – at an early age. Motivated by a desire to share his delight in the deliciousness of food and life itself, he aspired to become a chef. After gaining experience in France and Japan, he refined his skills at three-Michelin-starred Quintessence before striking out on his own.
In June 2021, he opened NéMo in Tokyo’s Minami-Aoyama district.
|1994||Born in Nagano Prefecture|
|2015||Four Seasons Marunouchi|
|2016||Palace Hotel Tokyo|
|2019||Beige Alain Ducasse Tokyo|
|2021||Became the manager of NéMo|
Born and raised in the wine-producing region of Nagano, Yuito Terashima comes from a family of hospitality professionals. As a sommelier, he experiments constantly to find the best possible food and wine pairings. He became the manager of NéMo after working as a chef and sommelier at Beige Alain Ducasse Tokyo.