Kenji Miyaishi

Tsuji Culinary School trained; brought authentic kaiseki to Napa Valley with ingredients flown daily from Tokyo's Toyosu Market

Career

• Head Chef at Nagaya, Düsseldorf, Germany (2010-2016)
• Chef de Cuisine at Kousen, Tokyo (2005-2010)
• Training at Tsuji Culinary Institute, Osaka (2002-2005)