Dishes that Link the Tradition, Succession, and the Mind of the Chef
From nature to farmers, chefs and guests
SHARE FROM KYOTO
We contemplate how we can change restaurants in the future for the next generation by cherishing the bounties of Kyoto, Japan.
Every day we are meticulous about how we can contribute to the society and the earth through the creation of delicious dishes, and the new role of restaurants.
All these thoughts are poured into the creation of our dishes…
Yosuke Ogawa
Japanese feasts that link
the tradition, succession, and the mind of the chef
Chef
Yosuke Ogawa
1976
Born in Chiba
1996
Trained at Kyoto Kitcho
2002
Trained at Gion Sasaki (3 Michelin Stars)
2010
Opened OGAWA（Michelin 1Star）
When I made it my goal to become a chef, I decided to enter the world of the Japanese cuisine because my father told me to pursue this path.
Thanks to my father, I have learned the depth and beauty of the Japanese cuisine and gained many experiences.
I will continue to be grateful for what my father told me and convey the charms of the Japanese cuisine.
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