Concept

<< Savor the Moment >>

Humans cannot live without eating.
That’s why the brain tells us when we’re hungry—
and rewards us with the sensation of taste.

So then, what is “Taste”?
To me, it’s an emotion—felt by the one who eats.

“Taste” isn’t determined only by flavor or price.
It’s shaped by your mood, the atmosphere around you, and even your own memories.

I’ve always cooked with the hope that those who eat my food feel a sense of joy.
That will never change.

 

<< Cuisine and Vessels >>

From 2007 to 2017, I ran a Spanish restaurant
called “vale” in Nishinomiya, Hyogo, for ten years.

During those days,
I used to think of tableware as nothing more than a vessel for serving food—
until that idea was overturned by the paintings of Jakuchu Ito.

I traveled across Japan to visit various ceramic-producing regions,
and eventually studied the fundamentals of pottery in Seto, Aichi
—one of the most historic pottery centers.

Having finally reached a point where I could express a complete dining experience
through my own cooking and handmade tableware,
I decided to open “tridor” in Seto

I truly hope that many people will enjoy a joyful and memorable time at tridor.

July 2024　Masayuki Amita

<< Profile of chef Masayuki Amita >>
1980 Born in Takarazuka, Hyogo Prefecture.
Working in music production in Tokyo and New York in teens.
2002 Turned to be a cook and worked at a bistro in Omotesando, Tokyo.
2005 Stayed in Barcelona and learned the basics of Spanish cuisine.
2007 Opened a restaurant “vale” based on the concept “Spanish cuisine from Japanese ingredients” in Nishinomiya, Hyogo Prefecture.
2014 Had interested in ceramics and took pottery class.
2017 Closed “vale” for 10 years.
2018 Moved Seto, Aichi Prefecture、learned the basics of pottery in Ceramics Training school。
2019 Opened “cafe Amapanda” and “PANDA couture” in another Yakisoba restaurant.
2023 Closed “cafe Amapanda” and “PANDA couture” 
2024 Opened “tridor”

This video shows the process of using artichoke leaves I grew myself to make ash,
turning that ash into glaze, applying it to a handmade plate, and then serving a dish featuring that same artichoke on it.

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