Chef Shingo Sonobe 園部晋吾 is the 21st generation owner of Yamabana Heihachi-Jaya 山ばな平八茶屋, established in 1576. Dedicated to promoting education
This traditional taste is passed down completely by word of mouth. There is nothing written in the way of a
The wanmono 椀物 course of a kaiseki meal is a seasonal offering served in a lidded dish, called a ‘wan’.
Chef Hiroshi Sasaki is the owner/chef of Gion Sasaki. Here is a link to an interesting interview in English about
Chef Satoshi Iida talks about the season when the call of the pheasant is first heard, kiji-hajimete-naku 雉始鳴, and provides
Chef Motokazu Nakamura is the 6th generation head chef and owner of the Michelin 2-star kaiseki restaurant Nakamura. This article,
Chef Haroji Ukai is the seventh-generation head of Kinmata, a traditional kaiseki restaurant housed in a cultural heritage listed building