Toru OKUDA

CHEF

Chef des cusines Toru OKUDA

BIO

  • 1969 Born in Shizuoka, Japan
  • 1989-1999 Apprenticeship in traditional Japanese cuisine establishments in Shizuoka, Tokushima and Kyoto
  • November 1999 Opens kaiseki restaurant “Shunkashuto Hanamikoji” inShizuoka
  • July 2003 Opens kaiseki restaurant “Ginza Kojyu” in Tokyo
  • Novembre 2007 Ginza Kojyu awarded 3 stars in the first Japanese edition of the Michelin Guide - rating confirmed every year since
  • August 2011 Opens kaiseki restaurant “Ginza Okuda” in Tokyo
  • November 2011 Ginza Okuda awarded 2 stars by the Michelin Guide - rating confirmed every year since

PUBLISHED BOOK

  • "Sekai de ichiban chiisana mitsuboshi resutoran" by Poplar 1,300yen.
  • "Yaku" 焼く: 日本料理 素材別炭火焼きの技法 by Shibatashoten 3,200 yen.
  • "Hontou ni Oishiku Tsukureru Washiyoku" by Sekai Bunka Publishing 1,500yen.
  • *Tax not included
Daisuke IGARASHI

Chef Exécutif Daisuke IGARASHI

BIO

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