239:, although he does not use those descriptors himself. His first experience of cooking was at 11 years old, when he made a dish of vegetables and rice at school. This impressed his mother, and he then would cook with her frequently. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worthwhile when he saw how happy his mother was when he made her dinner. Following culinary school, he spent the following 11 years working under
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named
Yamamoto the fifth best chef in the world, the highest placed non-European in the list. In June 2022, he was recognized by the International Hospitality Institute on the Global 100 as one of the 100 Most Powerful People in Global Hospitality.
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to exactly map out the bone structure to allow him to carve it with ease. This dish is routinely on the tasting menus at his restaurants. This was originally prepared for a cooking demonstration in 2005.
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in Hong Kong from 2012 to 2020, and Shoun RyuGin in Taipei form 2014 to 2022. He aimed to visit the oversea branches four times a year with additional conversations held over
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At his restaurants, he takes on staff from a variety of cultural backgrounds to allow the things they learn there to be spread to other countries - with this he hopes that
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soup. Rather than adopt the traditional knife techniques of his fellow
Japanese chefs to remove the bones from the fish, he instead had one undergo a
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He opened his Tokyo-based restaurant, Nihonryori RyuGin, in 2003. It is popular among western travellers, and is routinely visited by chefs of
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He was invited to give a presentation at the Madrid FusiĆ³n international culinary show where he
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as one of 50 reasons why Tokyo was the greatest city in the world. In 2016, French magazine
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from setting into a fish using a wire. This has impressed several of his fellow chefs, with
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Foodion: A patriotic chef: Expressing the richness of Japan through cuisine.
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squid ink to resemble a newspaper. At another presentation, he prevented
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Yamamoto's food has been described as a combination of the
Japanese
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American
Express Icon Award for Asia's 50 Best Restaurants 2019
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522:. Fine Dining Lovers. 28 November 2016
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377:"Why Star Chefs Revere Seiji Yamamoto"
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290:CT scan
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