T-SIDE

CHEF·STAFF

In order to serve authentic Indian cuisine, all chefs have experiences of chef in India.

K.Vijayan, Chief Chef

K.Vijayan, Chief Chef

K.Vijayan, Chief Chef

In 1994, came to Japan as chief chef of Indian restaurant in Tokyo. In 1999, assumed chief chef of T-SIDE.

His hometown is Chennai in south India. Going through experience of chief chef in Taj Coromandel Hotel Chennai, he became exclusive chef for Narasimha Rao, 12th prime minister of India and accompanied him for foreign trip.

His respect for Indian cuisine is stronger more than anyone.

M.Subramanian, Chef

M.Subramanian, Chef

M.Subramanian, Chef

In 1994, came to Japan as chef of Ashoka which is famous Indian restaurant. After he spent more than 12 years as chef of Ashoka in Kobe, Osaka and Kyoto, in 2010, assumed chef of T-SIDE.

His hometown is Chennai in south India. He has experience of chef in Sheraton Chennai.

He has cheerful character. He is called “Subu-chan” as Japanese nick name and he is seemingly not chef. But his respect for Indian cuisine is very strong.

Kabir

Kabir

Kabir

In 2010, came to Japan to bring Bangladeshis cuisine.

Now he is accumulating experience of chef. He already became specialist for operation of tandoori.

In parallel with cooking, he is studying Japanese language.

Shaown

Shaown

Shaown

In 1990, came to Japan. His hometown is Dhaka, Bangladesh.

He established T-SIDE to bring authentic Indian cuisine, Bangladeshi cuisine to Japan. He spent more than 16 years for T-SIDE. In 2008, he was impressed by a latest high technology product which is made by Japanese manufacture. Now he is in Bangladesh to bring this technology.

He has plan to report his latest activity in this website.