Flavours of Japan in Bangalore
Shangri-La Bengaluru Appoints Renowned Chef Yoshinori Mizutani
As The Master of Japanese Cuisine at Yataii
Shangri-La Bengaluru is delighted to appoint Chef Yoshinori Mizutani as the Master of Japanese Cuisine at Yataii, the hotel's authentic and contemporary Japanese restaurant. With a career spanning over four decades, Chef Mizutani is set to bring an elevated dining experience to the Garden City.
Born and raised in Nagoya in Japan, Chef Mizutani’s career has seen him traverse culinary destinations worldwide including Egypt, Singapore, China, Mauritius and Indonesia, equipping him with a wealth of experience and unmatched culinary prowess. His most recent role has been at the prestigious Shangri-La Beijing where he led the kitchen at the Japanese restaurant, Nishimura. Prior to this, he was the resident chef at the Embassy of Japan in Cairo as well as in Singapore. Chef Mizutani honed his skills at two Michelin-starred Hasshokan, perfecting Kaiseki-inspired cuisine.
Additionally, he was awarded as Excellent Chef de Cuisine by Japan's Minister of Foreign Affairs, Masahiko Koumura.
Chef Mizutani's exceptional tuna carving technique, which earned him recognition during his tenure at Shangri-La Beijing, was celebrated as a monthly affair at the restaurant. Now, as one of the finest practitioners of this art, he brings his expertise to India, captivating diners with his masterful carving skills. Additionally, his passion for blending Japanese flavours with global influences stems from his extensive travels to diverse destinations worldwide. At Yataii, he will introduce a range of signature dishes that showcase his innovative take on traditional Japanese cuisine, featuring an array of lobster preparations from teppanyaki to tempura, as well as creatively crafted sushi and sashimi taste teasers. With him at the helm, Yataii is poised to be one of the most sought-after Japanese restaurants in the country.
"I am honoured to join Shangri-La Bengaluru as the Master of Japanese Cuisine at Yataii and very keen to introduce the nuances of contemporary and fusion Japanese fare to the city. I am extremely impressed with the hotel’s diverse culinary repertoire, and I look forward to bringing my experiences to further strengthen the culinary programme.”
With a delightful sense of humour, the Chef eagerly embraces new experiences on his venture to India, including his enthusiasm to learn to navigate a tuk-tuk. During his leisure time, he loves to sip on tea and coffee and looks forward to exploring Bengaluru’s diverse coffee offerings. He is an ardent admirer of biryani and considers it a comforting indulgence that he can’t get enough of.