We bring out the flavors of our ingredients, put them harmoniously together, and arrange them beautifully.
The moment we put our souls into our ingredients, the ingredients become “dishes.”
At HURRICANE, our first priority is to make creations with ingredients.
We want you to enjoy our food with all five senses.
You should be able to taste not only its flavor, but also its appearance, smell, sound, and texture.
We are constantly challenging ourselves to bring you fresh surprises and stimulating experiences.
At HURRICANE, we offer uncategorizable creative dishes with Italian and French elements, centering on grilled dishes.
And we are very selective about our ingredients.
Along with the most valuable parts of A5 grade wagyu beef, we also use a type of Aussie beef called Cape Grim Beef, grass fed in the place with the world’s cleanest air, Tasmania.
For pork, we use Sagami pork, known for its dense, tender meat and fat.
Our chicken is Hanamidori, the famous chicken from Fukuoka, and our lamb is only the highest quality lamb brought in from Hokkaido.
For our seafood and vegetables, we carefully select the most delicious ingredients at each time after determining their production areas and seasons.
He started his career as a chef at a Japanese restaurant, then went on to exercise his talent in Chinese and Italian cooking.
He continues to acquire techniques from different genres and come up with dishes outside the box.
The Grand Chef is also well versed in wine, with an especially deep knowledge of cult wines.
