Ogasawara Hakusyaku Tei

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Chef, Gonzalo Alvarez

The "unknown land" Japan is very interesting and filled with surprises. Especially, the ingredients are extremely rich and high quality but at the same time, challenging.

Born in 1978. Nationality; Spain. Graduated Escuela de hosteleria de HOFMANN in Barcelona. After working at several restaurants, such as L'Esguard the one star Michelin restaurant, become the second chef at Neichel after experiencing the chef position of all section. From 2009, became the chef of Ogasawarahakushakutei. We welcome our guests with his sensitive and deep dishes using the rich ingredients of Japan, formed from the mixture of modern technique and his basis from Spain.

Gonzalo Alvarez

  • Chef
  • Chief Manager
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