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Kai Wagyu Beef with Figs
Yorinobu Yamasaki
Bio/Experience
Chef Yorinobu Yamasaki started his culinary career in Japan in 1985. His early training included working for the famous French restaurant, La Table, in Kobe, and then, Moo, in Osaka. In 1991, he became executive chef of Carpe Diem, a French-Japanese restaurant, and subsequently Satin Doll, also in Kobe.
Yama-san, as he’s warmly referred to, came to New York in 2001, as part of the team to o...
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Chef Yorinobu Yamasaki started his culinary career in Japan in 1985. His early training included working for the famous French restaurant, La Table, in Kobe, and then, Moo, in Osaka. In 1991, he became executive chef of Carpe Diem, a French-Japanese restaurant, and subsequently Satin Doll, also in Kobe.
Yama-san, as he’s warmly referred to, came to New York in 2001, as part of the team to open Kai, an elegant and sophisticated Japanese restaurant above the Ito-en Tea Shop on Madison Avenue. The beautiful space soon became a must-eat destination in Manhattan for lovers of distinctive and pure Japanese food.
There is a beautiful Japanese proverb,
Suteru kami areba tasukeru kami ari
, or
If there is a god that fails you, there is also one that will save you.” Unfortunately, Kai closed in April of 2010 but only 7 months later, Chef Yamasaki opened his new venture, Kai Sweets Café, in the wildly popular, Mitsuwa Marketplace, in Edgewater, New Jersey. There Yama-san will offer traditional Japanese dishes such as curry rice and pork cutlets, black sesame pudding with caramel and fresh mochi made-to-order.
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