Supreme Master Artisan, Japan Federation of Culinary Associations (Public Interest Incorporated Association, certified by the Cabinet Office of Japan)

Born in 1954 in Kumamoto City, Japan,Nishiyama Kazuo embarked on his culinary journey at the age of 16, undergoing rigorous training at the renowned kaiseki restaurant “Kikusui” in Kyoto. Following his apprenticeship, he honed his skills in Osaka’s Kitashinchi district and became a member of the Japanese Culinary Federation. Throughout his career, he has amassed extensive experience across various regions of Japan, including Tokyo, Nagoya, and Kyushu. In his youth, he actively promoted Japanese cuisine in the United States and Australia. During his training in Kyoto, he developed a profound appreciation for the fundamentals of Japanese cuisine, the seasonal ingredients, and a deep commitment to tradition. In 1996, Nishiyama began his engagement with Vietnam through the establishment of “Japanese Restaurant Nishimura” in Ho Chi Minh City. He later relocated to Vietnam in 2000 to open a Japanese restaurant within a five-star hotel in Ho Chi Minh City. Since 2012, he has served as the executive chef at “Fuji,” the restaurant at Hotel Nikko Saigon, where he has continued to excel for over a decade.

西山 一男　Nishiyama Kazuo 　日本国内閣府認定 公益社団法人 日本調理師連合会　最高位名匠

1954年生まれ   熊本市出身

16歳で料理の世界に入り、京都の料亭『菊水』で修行を積む。その後大阪北新地で料理を学び、内閣府認定公益社団法人日本調理師連合会に所属しながら、東京・名古屋・九州など日本全国各地で経験を重ねる。若い頃にはアメリカやオーストラリアで日本料理を広める活動を行い、京都での修行時代には日本料理の基本、四季の食材、伝統に対する深いこだわりを培った。1996年に日本料理西村ホーチミンの立上げでベトナムに関わり始め、2000年にホーチミン市の5つ星ホテルの日本料理店のオープンを機に移住。2012年からはホテルニッコーサイゴンのレストラン『富士』で料理長を10年以上務めて現在に至る。