Providing a Nagasaki Experience

Executive Chef Masayuki Haeiwa has continued to showcase his culinary skills for over 35 years in hotel restaurants. In his younger years, he traveled to France for culinary training and gained experience at three restaurants, including those in the South of France, specifically the Aix-en-Provence region. He then went on to serve as head chef at major domestic hotels and international hotel chains. His exquisite dishes, while rooted in traditional French techniques, are a fusion of high-level skill and a deep appreciation of local environments, encounters, and experiences.

In 2023, he was appointed Executive Chef of the Nagasaki Marriott Hotel. Since his appointment, he has personally visited various regions within Nagasaki Prefecture, selecting ingredients that reflect the passion of local producers, and continues to offer guests a "one-of-a-kind dining experience" in the form of creative "Nagasaki French" cuisine.
 

Executive Chef Masayuki Haeiwa's Comment

"I feel fortunate to be able to express traditional French cuisine using the seasonal ingredients of Nagasaki. The pursuit of ultimate taste and beauty. Just like a beautiful painting, I promise to provide a time and space where our guests feel the HARBELLA dishes reach their hearts and inspire them to think, ‘I want to visit Nagasaki and Kyushu again.'"