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Shigeru Imahira Meister (Cooker (Western cuisine))

Last update date April 1, 2023

Shigeru Imahira, Meister face photo

Shigeru Imahira (nowhira)
Cuisine (Western cuisine)

Selected in fiscal 2017 (22nd term)
Lives in Naka Ward

  • Born in 1957, from Yokohama.
  • 1981 Joined “Yokohama Motomachi Kirifuero” in 1981.
  • Honorary chef, Yokohama Motomachi Kirifuero
  • He has served as Advisor of the Yokohama Gastronomy Council and a member of the Yokohama City Food Education Forum.

Disseminate the importance of food from Yokohama in Yokohama style

"The Buddhist Ransai Restaurant and Kirifuero, which uses local ingredients to produce local flavors. I and my restaurant were born and raised in Yokohama, so I am pursuing French cuisine unique to Yokohama," said Imadaira, whose great French chefs actively contribute to the local community by actively using local ingredients, I came up with a desire to create dishes that can only be made in Yokohama, my roots.
One of the elements that make Yokohama French is the fresh ingredients from Yokohama carefully selected by Imahira. "I want you to taste the taste of Yokohama, cherishing the local history and culture." "When you spend an important time, I want to continue making things that are there and will be pleased." Imahira.
Imahira, who sent his disciples to Denver as a chef at the official residence in March 2017, talks about his new dream, "I want to nurture a successor who can play an active role in the world from Yokohama."
In addition to teaching at cook vocational schools and supervision of local hospital food, we also engage in activities to convey Yokohama's food culture, such as promotion of local production for local consumption and food education activities at elementary and junior high schools.

Meister's skill

The work of Shigeru Imahira Meister

We go to the production area by ourselves, learn from producers, and carefully select safe and secure seasonal ingredients.

Advocating "Yokohama French" where you can express and taste French cuisine with a Japanese heart.

The sauce uses plenty of vinegar, vegetable oil, and vegetables as the sauce, and the dishes made by making the most of the deliciousness of the ingredients by careful cooking method is a dish that can be enjoyed not only with taste but also with the five senses .

"Yokohama French Curry" created in the Hama Curry Project 2004, which aims to revitalize the city of Yokohama with curry originating in Yokohama, is a masterpiece that expresses attachment to Yokohama.

Profile

Lecture by Shigeru Imahira Meister

Born in Yokohama.
A part-time job at a coffee shop when I was a junior high school student, aiming for a cooking path.
After studying food manufacturing at Fisheries High School, he got a job at a restaurant in Tokyo.
He studied Western cuisine by studying under Masaji Yajima at a Western restaurant in Nihonbashi.
After that, while working, he traveled to France and traveled around the country, received training and repeated research.
Since the opening of Kirifuero, he has been involved in restaurant management as a deputy chef.
At the age of 35, he became the head chef and served for 31 years. After working as head chef, he became the honorary general chef in 2022.

Major awards

  • 2009 Schwarriere de Tustvan (France)
  • Winner of the Academy Bronze Award in 2014 (Japan Cooks Association)
  • Received the Special Minister's Commendation of the Cabinet Office in 2014 (received as the Yokohama Gastronomy Council)
  • 2017 All Japan Cooks Association General Headquarters Chairman's Award

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

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Page ID: 442-980-119

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