Masahiro Tanimoto

Chef Tanimoto trained under Seiji Yamamoto at the acclaimed Nihonryori Ryugin, where he honed innovative techniques while developing his own philosophy of seasonal purity. His time as Sous Chef at Ryugin provided a strong foundation in modern Japanese kaiseki cuisine.

Japanese kaiseki

Career

• Sous Chef at Nihonryori Ryugin, Tokyo

Mentored by Seiji Yamamoto.