Yosuke Yamaji

After spending 11 years in France, Chef Yamaji Yosuke has come to consider the country his second home. He graduated from the competitive Institut Paul Bocuse, and his time in Paris created lasting memories of global cuisine, reverberations of which can still be felt in the dishes served at his namesake. Located in the Gion district of Kyoto, Yosuke Yamaji's Michelin-recognized restaurant is positioned at the apex of tourism and tradition. Years spent training under such household names as Alaine Ducasse and Joel Robuchon are evident in the passionate way each dish takes shape under Yamaji Yosuke’s powerful direction. He’s able to localize French cuisine with Kyoto ingredients; bamboo shoots are sliced and turned into ratatouille; yuzu, herbs and red chili pepper grown by his mother become granite. Yosuke Yamaji's menu will change every one or two months, but one of his mainstays is the bigfin reef squid carbonara, a signature he created with another chef in Paris. Chef Yamaji also works closely with his sommelier to choose French wines that surprise guests with their reasonable prices and thoughtful selection. Despite its distinctive pedigree, Chef Yamaji's self-appelated restaurant continues to serve guests with an understanding of value and sense. He is upfront about his passion and believes meals must be a win-win for diners and restaurants. Michelin Guide accolades: 2024 - Michelin Selected