Chef Bios

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The celebrated Chef Yonemura is a pioneer of French-Japanese cuisine. He is the chef-owner of the two-Michelin-starred Shinmonzen Yonemura in Kyoto, which is famous for its exquisite contemporary dishes. Ever the adventurer, the chef has brought his ingenious fusing of east and west to international gourmet events, and even developed the menu for business class travellers on Japan’s largest airline All Nippon Airways.
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Chef Masayasu Yonemura - TEPPAN

Chef Masayasu Yonemura
Chef-owner of Shinmonzen Yonemura, Kyoto, Japan
(Two Michelin Stars)

Born in Kyoto, Japan, Chef Yonemura is renowned for his innovative Japanese-French fusion cuisine which he terms “Yonemura-style”.

While he did not attend culinary school, he began working at Okumura, an upscale French restaurant in Kyoto in 1983 at the age of 20. This was where he received his culinary training and became exposed to global culinary trends and ideas over the course of 10 years. In 1993, Chef Yonemura ventured out to open his namesake restaurant, “Yonemura”, in Kyoto at the age of 30 and developed his signature “Yonemura-style”. With the success of his first restaurant, he opened a second outlet in Tokyo in 2004.

Chef Yonemura masterfully blends Japanese and Western ingredients and techniques to create exquisite and refined contemporary dishes. His unique cuisine style, exacting standards and non-compromising approach to using only ingredients of the highest quality subsequently earned his two restaurants recognition in the Michelin Guide Tokyo and Michelin Guide Kyoto; “Yonemura” in Kyoto is consistently honoured in the Michelin Guide Kyoto year after year since it was first published in 2010 and “Yonemura” in Tokyo continues to be regarded as one of the city’s most esteemed restaurants.

In 2010, Chef Yonemura’s culinary talents took to the skies when he collaborated with All Nippon Airways to develop the menu for business class passengers. He remains as the airline’s “Connoisseur” partner to date.

Chef Yonemura also frequently travels around the world to present his ideas and to showcase his cuisine at international gourmet events. These include the Culinary Institute of America’s Worlds of Flavor International Conference & Festival in 2010 and 2013 and the St. Moritz Gourmet Festival: ‘Yosoko Japan’ in 2016.

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