Born December 1, 1969 in Ibaraki Prefecture. Starts training as a chef at age 18. Moves to France at age 24, working at Hôtel de France's Michelin star kitchen. At age 26, starts work at the Japanese Ambassador's residence in Athens, Greece, discovering and learning the healthy local cuisine. After returning to Japan, works as head chef of Que Sera and Ma Chambre in Roppongi 1-chome. Starts, as owner-chef the French Restaurant & Cafe Milieu in Higashi Azabu in June 2009, which reopens as Greek Taverna Milieu in March 2018.
Milieu has a pet-friendly open terrace with seating up to 20 guests, in addition to another 20 inside. Perfect for enjoying the sun!
Watch Manaka-san demonstrating his cooking in Tokyo Ajiwai Festa 2018