Portrait of Shinya Takamasu
i. Biography
Shinya Takamasu is the chef associated with Kodaiji Jugyuan, a refined sukiya-style ryotei in Kyoto, where MICHELIN describes him as dedicating himself to connecting people and seasons through Japanese cuisine. MICHELIN also notes that Kodaiji Jugyuan is a two-star restaurant in Kyoto, and its dishes incorporate Western cooking techniques while preserving Kyoto gastronomic traditions. He is also listed as Executive Chef for La Table des Amis in Bonnieux, Provence, indicating a professional role spanning Japan and France.
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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