Oryori Shunso

お料理　春草

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From the chef

Japanese cuisine - the more you know, the deeper you find it. He researches daily in search of its quintessence.

He was born in Chiba prefecture in 1972. He entered the culinary world when he was 19, and polished his skills at places such as an old, well-established inn at Hakone, and luxurious, traditional Japanese restaurants in Tokyo. After that, he devoted himself wholeheartedly to Japanese cuisine and put 20 years of experience under his belt before setting out on his own. When he was younger, he thought, "Knife skills are like sports. I will become proficient according to how much effort I spend practicing them," but he says that as he gained more experience, he hit upon a new realization of the profundity of Japanese cuisine. Now, the driving force behind Mr. Imai's dishes is precisely his humble approach, as he says, "Even now, I'm learning new things every day."

今井良和Yoshikazu Imai

The Chef's Restaurant Recommendation

Introducing the restaurants recommended by the professional chefs.

The sentences below are translated via Google Translation API.

Rakushokufujita

Nakameguro, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

A counter-only Japanese restaurant with young cooks working alone. Sake also has good things. His earnestness comes from cooking, and when you come here, it is a restaurant that makes you think that you are a person who is cooking. I'm an enthusiastic person, I often go to exhibitions, do tea ceremony, and I am really keen to study cooking and related things. There is no reason for people who are brushing themselves everyday to work hard, so I always ask for a course that I can leave.

Chef Yoshikazu Imai's Recommendation

Feb 08 2022

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