CONTENT

Born in 1957 in Miyazaki, Japan.
At the age of 25, he left for France to seek more experience and worked at some of the world's most esteemed restaurants in Paris including “Guy Savoy”, “Jamin” , “Georges Bulan”, and “Girardet” of Switzerland.
Kawano worked under Joel Robuchon, the legendary French chef, at his eponymous restaurant where became Robuchon's right hand.
Returned to Japan in 1980, he joined the acclaimed “Restaurant Hiramatsu” as chef de cuisine.
Then in 1993, he was appointed as the first Japanese chef at “Taillevent Robuchon” when it launched in Ebisu. In 1997, he created his own chateau in Ebisu and opened “Restaurant Monnalisa“. Currently, he supervises his team from the kitchen at both Ebisu and his second restaurant in Marunouchi as owner and chef.

It is spring when the bright sunlight feels warm!
Spring brings beautiful flowers, fresh verdures, and renewal to mind and body.
Monnalisa web site has been redesigned, and will be updated with freshinformation.
There is a new spring menu, with fresh foods arriving from my home region,Miyazaki.
Rare Miyazaki white sturgeon is a special focus this year. River Sturgeon,which has been familiar to Miyazaki people since ancient times, is vigorous,rich in collagen, and spawns caviar after reaching 8 years old.
You can enjoy unique crunchy textures.
Sweet white asparagus and sakura-colored veal direct from France will come into season too. We will serve spring dishes and wild grass in French cooking style.
We are looking forward to seeing you with 12 new smiling faces joining our staff this spring.

Toru Kawano
MonnaLisa Owner/Chef