Shangri-La Bengaluru Appoints Renowned Chef Yoshinori Mizutani as Master of Japanese Cuisine at Yatai – Food Marketing Technology

Shangri-La Bengaluru is delighted to appoint Chef Yoshinori Mizutani as Master of Japanese Cuisine at Yatai, the hotel’s authentic and contemporary Japanese restaurant. With a career spanning over four decades, Chef Mizutani is set to bring an elevated dining experience to the Garden City.

Born and raised in Nagoya, Japan, Chef Mizutani’s career has seen him travel to culinary destinations around the world including Egypt, Singapore, China, Mauritius and Indonesia, equipping him with a wealth of experience and unmatched culinary skills . His most recent role has been at the prestigious Shangri-La Beijing where he led the kitchen at the Japanese restaurant, Nishimura. Prior to this, he was the resident chef at the Embassy of Japan in Cairo and Singapore. Chef Mizutani hones his skills at two Michelin-starred Hashokan, perfecting kaiseki-inspired dishes. Additionally, he was honored as Outstanding Chef de Cuisine by Japan’s Minister of Foreign Affairs Masahiko Koumura.

Chef Mizutani’s extraordinary tuna carving technique, which earned him recognition during his tenure at Shangri-La Beijing, was celebrated as a monthly event at the restaurant. Now, as one of the finest practitioners of this art form, he brings his expertise to India, mesmerizing diners with his exquisite carving skills. Additionally, his passion for blending Japanese flavors with global influences stems from his extensive travels to various places around the world. At Yatai, he will present an array of specialty dishes that showcase his innovative take on traditional Japanese cuisine, including a range of lobster preparations from teppanyaki to tempura, as well as creatively crafted sushi and sashimi taste teasers Are. Under his leadership, Yatai is poised to become one of the most sought after Japanese restaurants in the country.

Chef Mizutani says, “I am honored to join Shangri-La Bengaluru as the Master of Japanese Cuisine at Yatai and very much looking forward to introducing the nuances of contemporary and fusion Japanese cuisine to the city. I am deeply impressed by the hotel’s diverse culinary repertoire, and I look forward to bringing my experiences to further strengthen the culinary program.

Showcasing a delightful sense of humor, Chef eagerly embraces new experiences on his ventures in India, including his enthusiasm to learn to drive a tuk-tuk. During his spare time, he enjoys drinking tea and coffee and looks forward to exploring Bengaluru’s diverse coffee offerings. He is an ardent fan of Biryani and considers it a comfort indulgence which he cannot get enough of.