Ryota Yamagai

Today, Ryota Yamagai is Executive Chef of Shintaku. That role puts him inside a kitchen shaped by restraint, precision, and close attention to what the region can supply. His method stays rooted in Murakami, with the area’s character setting the pace of the cooking. The result is food that reads as immediate and grounded, with each dish tied to the day’s conditions.

As Executive Chef, he works from the region around Murakami, letting local fish and seasonal ingredients determine the structure of the kitchen. The produce of the area supports the cooking, but fish remains central, and he returns to it with clear intent. The approach is practical: use what the waters provide carefully, and let the particular qualities of the catch stay visible. He has described one impulse behind that fish work plainly: “It came about because we wanted to make the most of this type of fish.”

The line is spare, but it names the method well. The goal is not embellishment, only a disciplined effort to bring out as much as possible from a local ingredient and leave its character intact.

Ryota’s signature dishes include Broiled mahata (sevenband grouper). The dish follows the same working logic as the rest of the kitchen: local fish, seasonality, and attention to what the ingredient already offers. It is not a break from the house style so much as a concentrated version of it—regional, direct, and tied to the moment.

The main recognition attached to Yamagai is the position itself: Executive Chef at Shintaku. That standing comes through responsibility and trust rather than a long list of awards, which fits a kitchen so closely linked to place. His work is defined by local Murakami ingredients, local fish, and seasonality, handled in the setting that gives the cooking its meaning. In Murakami, the craft and the place are inseparable, and that is where Yamagai’s cooking has its force.