Yohei Tanigawa

Chef Yohei Tanigawa's culinary philosophy at Matsuzushi is a delicate balance between honoring a rich legacy and subtly infusing his own refined interpretations. As the second-generation owner-chef, he carries the mantle of an establishment rooted in decades of tradition, ensuring that the fundamental flavors and essence of the original Matsuzushi are meticulously preserved. However, this commitment to heritage does not preclude evolution; Tanigawa actively introduces his 'own renditions' and personal style, creating a dining experience that offers a sense of nostalgia while simultaneously introducing something new and exciting. At the core of his approach is an unwavering dedication to ingredients and technique. Tanigawa places paramount importance on sourcing, acquiring seasonal fish directly from Osaka Bay and nearby seas, ensuring unparalleled freshness and quality. He employs traditional Edomae techniques, including the meticulous process of resting fish to draw out its inherent umami flavors, which are then expertly accented by his signature use of red vinegar in the sushi rice. This particular choice of rice preparation contributes a 'sweet and mellow umami flavor' that harmoniously complements the delicate sushi toppings, a testament to his attention to every minute detail. Beyond the plate, Chef Tanigawa cultivates a warm and inviting atmosphere that evokes the cherished 'neighbourhood sushi houses of old.' His friendly and gentle demeanor fosters a sense of comfort and approachability, ensuring that guests can savor high-quality sushi without tension. This blend of impeccable craftsmanship, a deep respect for local sourcing, and a welcoming ambiance defines his overarching vision, establishing Matsuzushi Tanigawa as a beloved pillar of Osaka's sushi scene where tradition and innovation coalesce. Chef Tanigawa's technical style is rooted in traditional Edo-style sushi, characterized by meticulous preparation and a nuanced understanding of aging fish to enhance flavor. He carefully prepares dishes with traditional Edomae techniques, including resting fish to draw out its '旨味' (umami). His approach to flavor is distinguished by the use of red vinegar for the sushi rice, creating a 'sweet and mellow umami flavor' that perfectly complements the seasonal toppings sourced directly from Osaka Bay. Signature dishes that exemplify his technical mastery and flavor profile include: - White shrimp seasoned with konbu - Risotto-style steamed shirako (milt) sushi - Oyster chawanmushi - Brown sea snail sushi

Mentored by His father (the first owner of Matsuzushi).