Masaki Izumi

Chef Masaki Izumi's culinary philosophy is deeply rooted in upholding the legacy and sincere spirit of his teacher's philosophy from the renowned Sakurada restaurant. He views cuisine as a profound expression of Japan's rich seasonal beauty, aiming to connect diners with the ancient capital's four seasons through his meticulous creations. This dedication extends to weaving festivals and ceremonies into his food, complemented by thoughtfully beautiful arrangements that evoke a strong sense of place and time. A cornerstone of his ethos is an unwavering commitment to the holistic dining experience, particularly emphasizing the significance of *utsuwa* (traditional Japanese tableware). Chef Izumi passionately believes that "the utsuwa is like a kimono for the cuisine," highlighting that the aesthetic presentation—including tableware, silverware, and even the surrounding decor like seasonal flowers—is integral to breathing life into Japanese cuisine. This comprehensive vision ensures that every element on the table contributes to a harmonious and sensory celebration of Japanese tradition. Furthermore, his philosophy underscores heartfelt hospitality, echoed by the kimono-clad service staff who share his reverence for traditional culture. Chef Izumi's technical style is characterized by creating delicate flavors that meticulously showcase seasonal ingredients, avoiding unnecessary embellishments to allow the natural quality of each component to shine. His approach to sourcing is exceptionally rigorous, as he personally visits producers to hand-select ingredients that meet his exacting standards. This includes using only Rishiri kombu for his dashi and demonstrating meticulous care, such as visiting the manufacturing process of rare fermented dried bonito to ensure unparalleled quality. In terms of flavor and plating, his dishes are designed to reflect Japan’s rich seasonal beauty, with exquisite flavors presented with elegant artistry. He believes that the tableware and presentation are as crucial as the food itself, working together to express the season. Among his signature dishes, the "Tamago (egg) Castella" is a standout, noted for its exceptionally fluffy texture and often served as part of the appetizer hassun tray, leaving a lasting impression. Another celebrated dish is the "Grilled Sweetfish," prepared using Chef Izumi’s exclusive grilling technique, which results in a delightful crispy exterior while retaining the tender, succulent flesh within.