Shio Koji Pork SautéSansho Stewed Young Cabbage and Onion by Hyotei

Yoshihiro Takahashi
15th Generation Proprietor of Hyotei
Born in Kyoto in 1974, Takahashi trained for three years in Kanazawa after graduating from university. He returned to Kyoto and apprenticed to his father, before taking over the management of Hyotei in 2015. Carrying on the tradition of Japanese kaiseki cuisine, he aims for refinement backed by a solid technique.
hyotei.co.jp/en/
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