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- Tsugio Yamamoto Meister (Produced Western Confectionery)
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Tsugio Yamamoto Meister (Produced Western Confectionery)
Last Updated January 11, 2023
Tsugio Yamamoto Yamamoto)
Manufacture of Western confectionery
Selected in FY2001 (Sixth term)
Lives and works in Tsuzuki Ward
- Born in 1951, Born in Kumamoto Prefecture
- Listwar Yamamoto Owner Chef
Focus on fresh and seasonal ingredients
"There is not much work that impresses people, but in such a situation, I feel very happy to be pleased with customers when it is delicious," says Yamamoto, who is most particular about the material. is.
In order to make truly delicious food, we always use fresh and seasonal ingredients.
"Western sweets are roughly divided into raw and baked goods, but baked goods are interesting. It is difficult to express individuality with baked confectionery with a fixed degree of formulation. How do you devise a formula and create your own personality? I make dozens of prototypes and have my wife sample them. That's why Omojiro is rewarding," says Yamamoto, who says that what you need to make Western confectionery is "passion."
I thought, "By expressing what I learned in my body, I will become 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 is popular with the times.
With outstanding skills and abundant knowledge, we adhere to traditional European confectionery techniques, and make Western confectionery tailored to the times by devising colors and seasonings that match the tastes of Japanese people.
In addition, in order to create truly delicious foods, we continue our research with passion every day, pursue natural materials, and develop new products that use the best ingredients with a sense of season.
Pierre Elme, a world-renowned genius patissier called the "Picaso of the Confectionery World", is visiting 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 and studied abroad for eight years, including Interraken "Hotel Borlibage", Geneva "Otel de Berg", and Canadian "Banf Springs Hotel (Chef Patiche)".
After returning to Japan, he worked as a chef of Ginza "Perinion" and Ginza "Catherine", and cooperated in the opening of Aoyama "Kihachi".
At the age of 38, he opened "Berg April" in Mishigaoka, Aoba-ku, and served as the owner chef until the age of 63.
In May 2017, "Restwar Yamato" opened.
Major Awards
- 1981 Calgary Academy of Chefs World Cuisine Olympic Selection 1st place (Canada)
You can meet the skills of Meister here!
Ristoir Yamamoto
2-28-21, Shinishikawa, Aoba-ku, Yokohama-shi
Telephone: 045-482-3500
Inquiries to this page
Employment and Labor Division, Civil Economic and Labor Department, Economic Affairs Bureau
Telephone: 045-671-4098
Telephone: 045-671-4098
Fax: 045-664-9188
Email address: ke-ginou@city.yokohama.jp
Page ID: 172-248-141
