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Meet: Kenji Yanagita

Column: A Taste of Japan


Kenji Yanagita started his culinary career in Kagoshima, Japan, when he was 16 years old, and has since accumulated more than 20 years of experience in various hotels in Japan.

Prior to his current position of head chef of Nadaman (Island Shangri-La, Hong Kong), chef Yanagita was assistant head chef at Nadaman of the Imperial Hotel in Tokyo, Japan, from 1997 to 2008. His responsibilities included overseeing the catering at the official residence of the Japanese Prime Minister, and the official residence of the House of Representatives.

Previously, chef Yanagita was the third chef in the Japanese kitchen of the Shisenkaku Ureshino Hot Spring hotel in Saga, Japan. During his three-year tenure was Nikata, a central role assigned to preparing soup, simmered dishes and sauces.

In his column, A Taste of Japan, chef Yanagita will explore Japanese cuisine, drawing on his own experiences and vast knowledge.


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