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after the first round of 6 months long training at classic kaiseki restaurant Zeniya (Kanazawa Japan Chef Shinichiro Takagi) I thought it is long enough for European. but at the same time I was thinking that if I really would want I could do here one year maximum. it doesn't make sense to explain why like that & how hard it is to work as a cook in Japan. straight after the first round I got an opportunity to come over to RyuGin (Tokyo Japan Chef Seiji Yamamoto 3 michelin). I was entering…

after the first round of 6 months long training at classic kaiseki restaurant Zeniya (Kanazawa Japan Chef Shinichiro Takagi) I thought it is long enough for European. but at the same time I was thinking that if I really would want I could do here one year maximum. it doesn't make sense to explain why like that & how hard it is to work as a cook in Japan. straight after the first round I got an opportunity to come over to RyuGin (Tokyo Japan Chef Seiji Yamamoto 3 michelin). I was entering…

NIHONRYOURI HISHINUMA, Michelin 2-star, Axis Building B1F, 5-17-1 Roppongi, Minato-ku. Owner-chef Takayuki Hishinuma's goal is to 'serve society through food'. While Japanese cuisine is the base, he combines it with meat and creative Western-inspired dishes. A vegetarian menu is offered along with a Hiyoko-san menu for children to provide them with nutritional education. His love of wine allows him to suggest pairings.

NIHONRYOURI HISHINUMA, Michelin 2-star, Axis Building B1F, 5-17-1 Roppongi, Minato-ku. Owner-chef Takayuki Hishinuma's goal is to 'serve society through food'. While Japanese cuisine is the base, he combines it with meat and creative Western-inspired dishes. A vegetarian menu is offered along with a Hiyoko-san menu for children to provide them with nutritional education. His love of wine allows him to suggest pairings.

Hiyayako | Japanese Cold Tofu: Traditional Japanese Summer Dish, Simple, Light, Refreshing

Hiyayako | Japanese Cold Tofu: Traditional Japanese Summer Dish, Simple, Light, Refreshing

Tsukune Japanese meal

Tsukune Japanese meal

every day I work 14-15 hours for 6 days a week but this is how I spend my mornings before work: me with my best friends 'coffee' & 'book' to study Culinary Art. is monday friday or sunday - actually I don't know which day is today. I don't care that so much & I don't follow them because I follow my goal. #chef #cheflife #lifestyle #latvian #cook #discover #amazing #world #nerd #goals #passion #spirit #study #japanese #cuisine #kaiseki #japanesecuisine #culinaryart #morning #coffee #book…

every day I work 14-15 hours for 6 days a week but this is how I spend my mornings before work: me with my best friends 'coffee' & 'book' to study Culinary Art. is monday friday or sunday - actually I don't know which day is today. I don't care that so much & I don't follow them because I follow my goal. #chef #cheflife #lifestyle #latvian #cook #discover #amazing #world #nerd #goals #passion #spirit #study #japanese #cuisine #kaiseki #japanesecuisine #culinaryart #morning #coffee #book…

Osaka is one of our favorite places to eat! Check out our food travel guide which tells you what and where to eat in Osaka!

Osaka is one of our favorite places to eat! Check out our food travel guide which tells you what and where to eat in Osaka!

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