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Kenji Yokoo

About the Chef

I was born and raised in southern rural Japan and have been passionate about cooking from a very young age. As is common in Japan, I grew up in a home with three generations and spent every minute that I could with my grandmother in the kitchen. My grandmother taught me everything I know about cooking. I learned from her not just cooking techniques and the importance of using seasonal ingredients, but that the purpose of cooking is to bring joy to the people that you are cooking for.

Signature Dish

Fundamental Japanese home cooking, Udon noodle from scratch, variety of sushi, Japanese street food, Japanese desserts


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