About MaTaNe Japanese Dining

With more than 20 years of culinary experience under his belt, the chef at MaTaNe Japanese Dining is a master of crafting quintessential Japanese cuisine. He expertly slices sushi-grade fish for sashimi, stirs buckwheat noodles into simmering soups, and plates chilled soba noodles with flavorful dipping sauce. But beyond these Japanese classics, the chef also prepares Korean dishes such as bulgogi and bibimbap—which considering his stints cooking at the Radisson Seoul Plaza Hotel and other South Korean hotspots is a natural fit. The feasts from his multifaceted menu unfold in a wood-lined dining room, which is decorated with persimmon-orange walls and orchids that turn to face the bar whenever the bartender cracks open a bottle of sake.