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- Tsugio Yamamoto Meister (Western confectionery manufacturing)
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Tsugio Yamamoto Meister (Western confectionery manufacturing)
Last Updated January 11, 2023
Tsugio Yamamoto Yamamoto)
Manufacturing of Western confectionery
Selected in fiscal 2001 (sixth term)
Lives in Tsuzuki Ward
- Born in 1951, Born in Kumamoto Prefecture
- Rittooir Yamamoto Owner Chef
Our commitment to fresh and seasonal ingredients
Yamamoto says, "There aren't many jobs that impress people, but in such a situation, it's very happy to make customers happy," says Yamamoto.
In order to make truly delicious food, we always use fresh and seasonal ingredients.
"Western confectionery is largely divided into raw confectionery and baked confectionery, but baked confectionery is interesting. It is difficult to bring out individuality with baked goods that have a fixed blending condition. How to bring out your own personality by devising the formulation? I will make dozens of prototypes and have my wife sample it. That's why Omojiro and it's rewarding," says Yamamoto, what you need to make Western confectionery is "passion."
He thought, "Expressing what I learned with my body will make myself a property." In addition to teaching and training employees, I have been a lecturer in Western confectionery classes at a confectionery school.
Meister's skill
Western confectionery has become popular with the times.
With outstanding skills and abundant knowledge, we continue to make Western confectionery according to the times by devising colors and seasonings according to the tastes of Japanese people, while making Western confectionery according to the times.
In addition, in order to produce truly delicious food, we continue our research with passion every day, ignoring costs, pursuing natural materials, and working on the development of new products using the best seasonal ingredients.
Pierre Erme, a genius pastry chef who represents the world called "Picasso of the confectionery world", visits Yamamoto's shop to learn about Japanese tastes.
Profile
After graduating from high school, he joined the Imperial Hotel Confectionery Division.
He traveled to Europe at the age of 24, where he studied abroad for eight years, including "Hotel Borge", Switzerland, "Otel de Berg" in Geneva, and Banffshire Springs Hotel (Chef Patische) in Canada.
After returning to Japan, he worked as a chef at Ginza Perinion and Catherine in Ginza, and also cooperated with the opening of Aoyama's Kihachi.
At the age of 38, he opened "Berg's April" in Miyoshigaoka, Aoba-ku, and served as an owner chef until he was 63 years old.
In May 2017, "Ristoir Yamamoto" was opened.
Major awards
- 1981 1st place in the Calgary Academy of Chefs World Culinary Academy of Chefs World Culinary Olympic Games (Canada)
You can meet Meister's skills here!
Lithtoir yamamoto
2-28-21, Shinishikawa, Aoba-ku, Yokohama-shi
Phone: 045-482-3500
For inquiries to this page
Economic Affairs Bureau, Civil Economy and Labor Department
Phone: 045-671-4098
Phone: 045-671-4098
Fax: 045-664-9188
Email address: ke-ginou@city.yokohama.jp
Page ID: 172-248-141
