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- Shigeru Imahira Meister (Cooker (Western Cuisine))
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Shigeru Imahira Meister (Cooker (Western Cuisine))
Last Updated April 1, 2023
Shigeru Imahira
Cook (Western food)
Selected in FY2017 (22nd term)
Lives and works in Naka Ward
- Born in 1957, Born in Yokohama
- Joined Suzune Co., Ltd. in 1981 "Yokohama Motomachi Kirifueluro"
- Honorary President of Motomachi Kirifuelo, Yokohama
- He has served as a consultant at the Yokohama Gastro Nomi Council and a member of the Yokohama Food Education Forum.
Dissemination of the importance of food from Yokohama in the Yokohama style
"The French Ransai Ryotei Kirifuro uses local ingredients to give the local taste. Just because I was born and raised in Yokohama, I am pursuing French cuisine unique to Yokohama," says Imadaira, the great French chefs actively use local ingredients to contribute to the community. When I saw him, I wanted to create dishes that can only be cooked in Yokohama, my roots.
One of the elements that realize Yokohama French is the fresh ingredients from Yokohama carefully selected by Mr. Imahira. "I want you to enjoy the taste of Yokohama by cherishing the local history and culture," "When you spend an important time, I want to continue making things that my food is there and will please." Mr. Imadaira.
Mr. Imahira, who sent his disciples to Denver as a residence chef in March 2017, says his new dream, "I want to nurture a successor who can play an active role in the world from Yokohama."
In addition to providing guidance at cooking schools and supervising local hospital meals, we also conduct activities to convey the food culture of Yokohama, such as promoting local production for local consumption, and food education activities at elementary and junior high schools.
Meister's skill
We go to the production area and learn from producers, and carefully select safe and secure seasonal ingredients.
Advocating "Yokohama French" where you can express and taste French cuisine with the heart of Japanese.
The sauce uses plenty of vinegar, vegetable oil, and vegetables, and the dishes created by making the most of the deliciousness of the ingredients by careful cooking methods are dishes that can be enjoyed not only with taste but also with the five senses.
"Yokohama France Curry" created in the Hama Curry Project 2004, which aims to revitalize the city of Yokohama with curry originating in Yokohama, is a representative work that expresses attachment to Yokohama.
Profile
Born in Yokohama.
When I was a junior high school student, I started a part-time job at a coffee shop and headed for a cooking path.
After studying food production at Fisheries High School, he got a job at a restaurant in Tokyo.
Studied Western cuisine at a Western restaurant in Nihonbashi under Masaji Yajima.
After that, while working, he travels to France and travels around the country and receives training and repeats 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 serving as the head chef, he became the honorary head chef in 2022.
Major Awards
- Received Schvalier de Tastvan in 2009 (France)
- Received the Academy Bronze Award in 2014 (All Japan Cookers Association)
- 2014 Minister of State, Cabinet Office Special Minister's Commendation (Received as Yokohama Gastronomic Council)
- 2017 Received the President's Award of the All Japan Cookers Association General Headquarters
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: 442-980-119
