Owner and Chef of HOMMAGE
Noboru Arai
Eating is my job,
my hobby, my life.
I have loved eating since I was a child. I believe it is my talent for "eating" rather than "cooking" that has made me a Michelin-starred chef. Eating has been my motivation for research, for excitement, for all kinds of things. However, after the birth of my child, I was taught the importance of a healthy lifestyle by those around me, and that is when I finally began to be conscious of my body.
Gastronomy and health
are the themes we seek
A fellow chef in Kyoto, Japan, introduced me to Cumec's HYA™. A chef who is busy until midnight, has no time to exercise, and always has to taste-test his food, must have some kind of anxiety. On top of that, my hobbies include eating out and eating noodles, so I am a real troublemaker. But I don't intend to force myself to change my lifestyle. I started HYA™ for one reason only. I had a hunch that postbiotics, a natural mechanism for the body, would lead to the eternal theme of "gastronomy and health" for chefs.
I was most surprised
at my own change.
To be honest, I did not have high expectations at first. About six months after I started casually taking HYA™, I noticed that I was less tired or more energetic throughout the day, even though I had not changed my daily routine in particular. I was surprised at the change in myself. It has been almost a year since I decided that it was worth it. I realize how important it is to take care of my body...something I never would have thought possible in the past.
I want to cherish the joy
that is an extension of
everyday life, with HYA™
My idea about how to live is the very concept of the restaurant. I want to cherish the little luxuries and rewards that are an extension of everyday life, without being too overstretched. I want to do only what I can do without strain so as not to accumulate stress. HYA™ fits this way of life. When I feel energetic and in good shape on a daily basis, I feel relieved. As a chef and a lover of food. As long as I continue to pursue deliciousness, I intend to stay with HYA™ for myself, my restaurant, and my family for a long time to come.
Owner and Chef of HOMMAGE
Noboru Arai
After graduating from junior high school, he entered a culinary school. After training at restaurants in Tokyo, he moved to France at the age of 24. He explored the real taste of France at starred restaurants such as "Auberge des Cimes" in Paris. After returning to Japan, he opened his own restaurant, "HOMMAGE" in Asakusa, which was awarded two stars in the Michelin Guide in 2018, and his second restaurant, "NOURA", a bistro, has also received excellent reviews.
