Founder / Teacher
Born in Nihonbashi Tokyo, Momoka’s high school studies in New York introduced her to a wide variety of gastronomic cultures as well as reaffirmed her belief in the universal appeal of Japanese food. Returning to Japan for further higher education, the opportunity to work in the popular Japanese Kaiseki restaurant inspired not only Momoka’s professional culinary career but also the desire to teach culinary arts. Graduating from Sophia University in Tokyo, employment with a major international alcoholic beverage company provided an increased knowledge of wine and gastronomy with extensive travel to wine regions in France, Australia and South Africa. Inspired by a love of Spanish cuisine, relocating to Madrid further strengthened her commitment to professional cooking. Graduating from Le Cordon Bleu in 2017 with a Diploma in Spanish Cuisine, supported by work experience in the kitchens of the Ritz Carlton of Abama (Tenerife, Spain), Momoka now resides permanently with her husband and young son in Nihonbashi. Genuinely passionate about all things related to food, it is Momoka’s long held dream to continue to experience the many culinary cultures of the world.
Chef / Teacher
Having learned to cook from a very young age – Guillermo was preparing meals for himself and his family from the age of 12. Influenced by his grandmother, who guided and inspired his great appreciation of food, “he put his nose in the pot from a very young age”. Born and raised in a farming community in the mountains surrounding Madrid, Guillermo is passionate about seasonality, freshness and the quality of produce. Influenced by childhood memories of vegetable gardens, laying hens, geese, bee hives, dairy and beef cows, it is his firm belief that using the best products goes a long way to help you to achieve excellence. His motto "do not be afraid of getting your hands dirty", in combination with his resourceful nature, have been instrumental in the successful design and construction of Nihonbashi Atelier. Guillermo’s remarkable Mediterranean palate, in concert with Momoka’s tutelage in Japanese cuisine, inspires considerable experimentation in the development kitchen.