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Yamada Yoshi (I.C.M.C.)

T.Y Express (T.Y. Harbor)
Tokyo, Japan

A multi-lingual Economics graduate, Japanese born chef Yoshi Yamada has always been in love with Italy, where he has spent 4 years cooking in top restaurants in Naples (2 Michelin star Don Alfonso), Sardinia and Florence. During this time, he was exposed to a variety of regional cooking styles: Southern Italian, Sardinian, modern Italian seafood and rustic Tuscan trattoria cooking, especially meats and breads. Some of his dishes have been described as the “apotheosis of delicious simplicity”. In Japan, he worked for L’Atelier de Robuchon and managed the patisserie section of an exclusive Italian restaurant in Tokyo. In the UK, before Tempo, he has worked at Restaurant Gordon Ramsay in Chelsea, and after joined the Mediterranean Corbin & King’s St Alban.