Redefining Kyoto Cuisine

January 23, 2017

Young chef Kazuhiro Hamamoto seeks to redefine traditional Kyoto cuisine following a culinary philosophy of evolution and refinement. 

Chef Hamamoto received his formal education in Kyoto’s top culinary arts institute and also built his foundation in traditional techniques at some of the best restaurants there are such as Ryotei Kichisen and Ryotei Furukawa. Before leaving Japan to discover the international culinary scene, he also spent some time working in Tokyo to further hone his skills and to explore a more contemporary approach to food. 

He has then found his way through some of Singapore’s best restaurants before gracing Ki-sho with his unique interpretation of Japanese cuisine while staying true to the origins of Kyoto cuisine. 

In the delivery of his dishes, Chef Hamamoto spares no effort in creating the best dishes possible to suit the current palate of guests as he believes that food has a living existence which demands the heart of the chef to bring it to life. And in this domain, he has certainly demonstrated mastery of his craft, melding traditional techniques with a contemporary approach to Japanese cuisine. 

His culinary philosophy is based on the principle of evolution and refinement. With the benefit of classical training and working with the best available produce of each season, he tries to extract the nuances in each dish with the right balance of taste, texture, look and smell. And as a relatively young chef, he has the flexibility to experiment more and to push the boundaries with his curiosity.






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