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keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

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keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

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keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

We don’t have any products to show here right now.

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keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

We don’t have any products to show here right now.

keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.

keita kitamura

Born in 1980 in Shiga prefecture, Japan, Keita Kitamura graduated from Tsuji culinary school in Osaka at the age of 19. He works at La Napoule and Le Création Narisawa in the company of chef Yoshihiro Narisawa where he acquires the basics of classical French cuisine (sauce, cooking, gibier...)

At 28 years old, he arrived in France and perfected his cuisine alongside chefs like Pierre Gagnaire and Ghislaine Arabian, and became chef himself for 5 years at Bon Accueil.

In 2017, he opened restaurant ERH within La Maison du Sake.


While respecting the terroir and the history of the products he uses, he wants his customers to travel around a creative cuisine while improvising every day, on a French cuisine basis without forgetting his Japanese roots.