Dinner Course from 1st November will be De Luxe menu featuring delicacies from Kyoto
Chef Nakahigashi was born in 1969 in Kyoto and is the Fourth Master of Miyama-so Traditional Inn and Restaurant in Hanase region of Kyoto. After completing high school education in Japan, Nakahigashi studied hotel management at Bradford University, then moved to France where he learned the French language for a year and further pursued hotel management studies at the University of Paris. He gained practical service experience at local businesses including a three-Michelin-starred restaurant. Upon returning to Japan at the age of 24, Chef Nakahigashi trained in Japanese cuisine at Tsuruko restaurant in Kanazawa and succeeded his family’s Miyama-so as its Fourth Master at 26. He continued with his father’s concept of Tsumikusa (foraging) cuisine that combines foraged wild herbs, seasonal local vegetables and fish and has many fans amongst the connoisseurs. Every morning Chef Nakahigashi still goes out to the fields and forests in search of mushrooms and wild herbs. He is a keen contributor to better understanding of Japanese cuisine amongst the Western culinary communities through workshops and collaboration with Michlin-starred restaurant chefs.
Chef Ishii was born in 1976 in Tokyo. After completing his culinary training, he worked at Hôtel de Mikuni and La Blanche before moving to France where he trained at two and three Michelin-starred restaurants. He returned to Japan in 2004 and afterwards worked as a Sous Chef at Fish Bank Tokyo for two years, then from 2008 as the Chef for seven years at Restaurant Bacar in the Shoto area of Shibuya. In April 2016, Ishii opened his own restaurant Sincère where he has been offering classic but innovative seasonal menus, based on the wide range of experience he had gained in Japan and abroad. His French cuisine optimizes the features of Japanese ingredients and has a wide following amongst the “high cuisine” lovers. Chef Ishii is an ardent advocate of the reducing resources from the sea on which Japan has relied, and the efforts to provide solutions to this issue.
Featuring a variety of top-quality ingredients from Nagasaki prefecture, June’s dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month’s Guest Chefs, who hail from Kyoto and Yokohama respectively.
This menu is only available between 3 – 26 June 2019.
Chef Takahashi was born in 1974. He was the first child of Mr Eiichi Takahashi, who was then the 14th Master of 450-year-old Hyotei restaurant near Nanzenji Temple in Kyoto. Yoshihiro graduated from a university in Tokyo then trained at Tsuruko Japanese restaurant in Kanazawa for 3 years before returning to Hyotei in 1999 for further training. In 2015 he became the president and chief executive of Hyotei, and its 15th Master. Chef Takahashi has maintained a progressive approach, evident in his collaboration with Alain Ducasse, one of the contemporary masters of French cuisine. Takahashi has always challenged the tradition of Kyoto Japanese cuisine in order to bring Hyotei up to today’s taste. This has resulted in the 2018 opening of new style restaurant Nanzenji Hyotei Hibiya Branch in Tokyo. Chef Takahashi tirelessly continues to pass down traditional Kyoto cuisine skills to the younger generation and also to improve public understanding of the cuisine in Japan and abroad. He is a member of Japanese Culinary Academy.
KENICHI IGARI(Yokohama Ukai-tei)
Chef Igari was born in 1968 in Shizuoka Prefecture. After training at a French restaurant in Kanagawa, Igari joined Ukai in 1992. He has worked as the Head Chef at Ukai’s restaurants including those in Hachioji and Azamino. Currently Igari has dual responsibilities as the Corporate Managing Chef in Western Cuisine and the Head Chef at Yokoyhama Ukai-tei restaurant. Although his original specialty is Teppan-yaki style cuisine, Igari continues to broaden his horizons by developing innovative recipes that maximise the natural flavours of ingredients. He has contributed to the development of new chefs firmly based on Ukai’s belief in “achieving perfect hospitality”. Chef Igari has also been instrumental in the success of Kikkoman Live Kitchen Tokyo since its opening in November 2018 through his management of the Kitchen team, helping them accurately turn Guest Chefs’ recipes into perfect dishes every month.
Marinated seafood from Nagasaki Prefecture
Featuring a variety of top-quality ingredients from Kumamoto prefecture, July’s dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month’s Guest Chefs of Japanese and Italian cuisines respectively, who hail from Kyoto.
This menu is only available between 2 – 31 July 2019.
MASAHIRO KURISU(Tankuma Kitamise)
Chef Kurisu was born in Kyoto in 1957. He is the third Master of Tankuma Kitamise. Tankuma restaurant near Takase River was opened in 1928 by his grandfather Kumasaburo Kurisu and has been loved by many, including Junichiro Tanizaki and Count Isamu Yoshii, Japanese literary celebrities. After a degree course, Chef Kurisu trained under his father and the second Master Shoichi Kurisu and became part of the Tankuma establishment in 1982 and eventually succeeded his father in 1988. Kurisu has inherited the talent, skill and sense of hospitality established by the original Tankuma. He relentlessly pursues the best ingredients and uses them to create dishes that represent the pleasures of each season. Chef Kurisu is always keen to learn new techniques and develop new talents. He devotes his time to the future development of Kyoto cuisine through educational events. Kurisu also serves as the Deputy President of Japan Culinary Academy.
YASUHIRO SASAJIMA(IL GHIOTTONE)
Chef Sasajima was born in Osaka in 1964. After finishing school, he trained at various restaurants including La Tour in Osaka, before moving to Rome, Italy in 1988. On his return home, he worked as a chef at La Vita and other Italian restaurants, an experience that inspired him to develop the concept of "Italian cuisine from Kyoto". This led to the opening of Il Ghiottone in Higashiyama, Kyoto in 2002. The exterior of the restaurant is in the traditional Kyoto town house style but the interior design is modern, full of light. Sasajima serves traditional Italian dishes using local Kyoto ingredients, producing unique and creative dishes. In Tokyo, Sasajima opened his second restaurant Il Ghiottone Marunouchi in 2005. Chef Sasajima was the first Japanaese chef of Italian cuisine to attend the 2007 Identità Golose in Milan, an annual international culinary summit. Sasajima designed the Italian food menu for Japan Day at Expo Milano 2015.
Featuring a variety of summer ingredients from Fukushima prefecture, August's dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month's Guest Chefs of Japanese and French cuisines from Kyoto and Tokyo, respectively. This menu is only available between 2 - 30 August 2019.
TAKUJI TAKAHASHI(Kyoto Kinobu)
Chef Takahashi was born in 1968 in Kyoto and is the Third Master of Kinobu Kyoto cuisine restaurant that first opened its doors in 1935. After graduating from a university, Takahashi trained under Teiichi Yugi at Tokyo Kitcho restaurant for 5 years then further trained under his grandfather Motonobu Takahashi and his father Nobuaki Takahashi at Kinobu. He is a qualified Senior Somelier and Kikisake-shi. Chef Takahashi has travelled to France often and has a deep understanding of European cuisine, as well as a wide international professional network. He has introduced European and Chinese culinary methods and ingredients into his cuisine, and also a Wine Pairing menu, demonstrating the dimension of his innovation. Chef Takahashi continues to develop new concepts for his cuisine and engage in various activities including TV appearance.
Chef Yamamoto was born in Osaka in 1977. He first trained at a French restaurant in Kyoto then spent 8 years in France, training in Lyon, Brittany, Nice, Basque region and Paris. He trained under late Chef Michel Del Burgo at Hôtel Le Negresco, also at Nicolas Le Bec, Le Chateaubriand, and Patisserie Pain de Sugcre. After his return to Japan Yamamoto opened L'Alchimiste in Shirokane District of Tokyo in 2011. L'Alchimiste opened in Shirokane District of Tokyo in 2011, combining French regional cuisines and a sophisticated, urban atmosphere of Paris through Yamamoto's unique culinary imagination. Like its name, the restaurant continues to amaze its clients through innovative offerings, such as a menu listing only the ingredients.