Yoshihiro Sugiyama
In 2001, he learned the Japanese haute cuisine kaiseki ryori from scratch in Kyoto, the capital of traditional Japanese food. He subsequently trained at many Japanese restaurants and honed his skills while devoting his heart to the cuisine.
Moreover, he took an apprenticeship at a Michelin-starred restaurant to further cultivate his culinary techniques and eventually became independent as a head chef.
Chef Sugiyama has put his great attention to perfecting dashijiru, a simple yet complex broth plays a crucial role in the success of all Japanese dishes. His passion in dashijiru has led him to bringing authentic Japanese cuisine to Manila. The chef aspires to lead the best Japanese restaurant in the Philippines.
Aside from his commitment to cooking, the chef also puts great value and importance in customer service, as well as creating a welcoming, relaxing ambiance. He also strives to bring a great level of enjoyment and satisfaction to customers through constant review of the dishes and services.
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