【Introducing Our New Chef: Mizuki Yamaguchi】
Born in Niigata, he was inspired by his mother’s and grandmother’s home cuisine, and he became interested in cooking at a young age. After graduating from Niigata Culinary school, he moved to Tokyo where he trained and worked in an Italian restaurant for five years. During this time, a chance encounter with a French Chef while training on his days off inspired him to transition into the world of French cuisine. He further deepened his expertise in his hometown of Niigata and notably at Otowa Restaurant in Tochigi. Serving as sous chef at Otowa Restaurant for three years, he built the foundation of his culinary career. His talent was recognized nationally when he was twice awarded the “Silver Egg” at RED U-35 in 2022 and 2024(Japan’s largest and most prestigious culinary competition for Chefs under age 35)
In 2026, Yamaguchi was appointed as the chef of FARO. Guided by the theme “coexistence and mutual prosperity, Chef Yamaguchi focuses on the harmony between nature and cuisine. He excels at bringing out the purest flavors of every ingredient, blending tradition with innovation to celebrate the local seasons.

◆Chef Yamaguchi’s message
"My mission is to showcase the purest expression of Japanese seasonal ingredients through sustainable practices and a fusion of tradition and innovation.
I am dedicated to making FARO a world-renowned destination that represents both the heart of Japan and the future of mindful gastronomy. "