Our executive chef presents modern Japanese dishes based on the tradition and its innovation of the restaurant "Kacyo" which started in Tokyo in 1927.
Ippei Yamashita an executive chef in Ginza Kacyo was appointed to the position when he was almost 34 years old. His previous career as a fisherman is one of the biggest impact on his cooking. There is no one better than him when it comes to judge fishes in fish markets. This is because; finding out beautiful fishes is the very first step in order to create a delicious dish.
Based on background of being trained in a number of well-known restaurants, Yamashita creates original course dishes which are faithfully adhered to the fundamentals of Japanese cuisine. Furthermore, these are not trapped to the prestige but occasionally combined with Western spirits.
While taking advantage of the Japanese fine ingredients which are world-highest level, Yamashita’s dishes demonstrate gorgeousness of the Ryotei restaurant. It was expanded from Ginza to Singapore, Ho Chi Minh City and other Asian countries; put differently, it has been transmitting ‘Japanese cuisine’ a UNESCO intangible cultural heritage toward the world.