About Chef

Chef Azeuchi trained in the art of Kaiseki Course cuisine in Japan for 16 years. Upon graduating culinary school, he began studying Kaiseki Course at a hotel. When he turned 27, he became sous-chef at Hotel Nogamiya.
While there, he participated in a Tokushima Culinary Contest, where he won first prize. When he was 35 years old, he joined Tofu Kaiseki Restaurant as their head chef.

During this time, he also studied French cuisine for 3 years, training under a Head Chef who had on-the-job experience working in a prestigious French fine dining restaurant.
Chef Azeuchi quickly became the sous chef in the restaurant. When Japanese Crown Prince Naruhito - now known as "His Imperial Majesty the Emperor" - made a royal visit to Kagawa Prefecture, Chef Azeuchi entertained him with his beautiful dishes.

In 2007, Chef Azeuchi  moved to the US in hopes of pursing their dream of owning a restaurant. Their dreams have been realized with the opening of Yuzu Japanese Kitchen in 2014.

シェフのモットー

三徳六味

三徳とは 『軽軟』 『浄潔』 『妙法』 のこと。

『軽軟』=軽い味、軟らかい口当たりを大切にする。

Chef's MOTTO

SANTOKUROKUMI

『浄潔』=食べ物は清潔でなければならない。

『妙法』=決められた手順を正しく守る、季節に従うという意味もある。

三徳は『三旬』旬の素材を使い、旬の味付けをし、旬の演出をする事に通じ、 禅門ではこの三徳を守り、さらに甘い、酸っぱい、辛い、苦い、塩辛いに 淡(淡い味)の六味が加わって料理といえるのだと教えています。

三徳は『三徳六味』禅文化から継承された日本料理の CONCEPT(基本理念)を 忘れず大切にしながら、和、洋が複雑に交差する時代の『食』の形態に対応したスタイル

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