Masayasu Yonemura

Chef Masayasu Yonemura in Gion blends French technique with Kyoto ingredients to create inventive tasting menus—think wagyu pies, razor clam and truffle gratin, uni tartare and squid-ink risotto. Trained in cross-cultural technique, Yonemura’s style is bold, textural and focused on interplay between classic French methods and Japanese produce.