In 2000 Kamio got a call from the owner of Ozumo, a Japanese His cosmopolitan patrons sold him on the idea Place was small enough to have the menu be "whatever you want, IĬook," relates Kamio. It was a dream." He workedĪt various restaurants until he was 23, when he opened his own small barĪnd restaurant in Sendai that catered to an international clientele. "I became very interested in foreign countries and languages. Was unaware that his mother's actions told him how to achieve Provided him with recipes and cookbooks while he worked at a Frenchīistro in Sendai. Took an active role in her son's successful career: She steadily Saving enough money to enroll at Tsuji Culinary Institute in Osaka.Īfter miraculously recovering from her coma, Kamio's mother Kamio worked as a newspaper boy, eventually You understand this, then go ahead.' I think he wanted to see if I 'You have to study every day and spend a lot of time cooking. "My father didn't recommend a chef's life. That he had once been a chef, but retired from cooking at the age of 31. As far as he knew, hisįather had always owned a motorcycle import company. It wasn't until later that Kamio realized that the Says, "someone had to make the family meals." It was then that his helping around the house. Nine when his mother was involved in an accident that kept her in a coma for three years. But Kamio's life took a traumatic turn at age Like many of his friends, he learned toĪppreciate the beauty of the city's changing seasons during hisĬarefree childhood. It was in Sendai, the "city of trees" 180 miles north of His experience,Ĭoncentration and precision, along with his finely tuned palate, haveĮarned Kamio deep respect from both his guests and staff. Working on any of his creative menu's other items. Or preparing a diminutive bowl of squid and okra "soba." Or Yoshi's rooms, Kamio can be found slicing delicate Miyazaki beef. While the sound of pleasant company wafts its way through Magnet that makes Yoshi's San Francisco the star that it is. But when you pause and tell them that you dined on delicacies prepared by Chef Shotaro "Sho" Kamio at Yoshi's Sanįrancisco, they'll know by the look on your face that youĭidn't just go to a restaurant to see the building: Kamio is the ![]() Restaurant's other exquisite appointments and the sleek knives that had been methodically placed on the wooden rungs of a display Gleaming stainless steel that blend beautifully with the ![]() The robata grill the kamayaki, a rare Japanese wood-burning oven (theįirst of its kind to be installed in America) the 3,500 square feet of You might mention that it cost some $10 million to put it all together: You could tell your friends that you visited an amazing restaurant. The persistence of memory." Retrieved from MLA style: "The persistence of memory." The Free Library.
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