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Daisuke Miyakawa
Executive chef

After graduating from high school in his hometown of Yamagata, Japan, Daisuke Miyakawa moved to Tokyo to begin his career in the food industry. After gaining valuable experience in various Japanese restaurants, Miyakawa joined AIDEKO GROUP. There, he lived AIDEKO’s motto, “With love, care for others, and have a pure heart” as the head chef at KAIWA’s original Tokyo location, “KAISEI-TEI”. In 2007, Miyakawa shared his strengths at “KAIWA”, the new Hawaii location, as the executive chef, leading both the Teppan and sushi counters. Miyakawa continues to use his experience to pursue the goodness of “WA” – Japanese style – while for a fresh, new “WA”, for all to enjoy.

Hideaki Kishishita
Executive sous chef

After graduating from high school in his hometown of Fukuoka, Japan, Hideaki Kishishita enrolled in a culinary school in 1993. While gathering experience centrally around Japanese cuisine, Kishishita broke into fusion, after being enlightened by the new ideas of French and Italian cooking. Kishishita has worked and gained experience as the head chef and manager in numerous restaurants in various prefigures such as Osaka, Kobe, and Fukuoka. In December of 2007, Kishishita entered into AIDEKO GROUP. He currently leads the Teppan division as the executive sous chef.