From the chef
His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.
Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.
泉 昌樹
IZUMI MASAKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Wagokoro Izumi
Shijo Karasuma/Karasuma Oike, Kyoto
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
When Ari chef in this shop hears that there are good ingredients, he will go to check with his own feet immediately anywhere in Japan and check with his own eyes. We identify the quality of things and interact directly with the producers. That's why the quality of the ingredients is also certain, and you can see how Arai is a chef. I am sensitive to the trend of the times, and the food is still evolving. So I don't make food requests and I like to leave it to the chef. It is a big shop, but the people of the service respond carefully one by one.
Chef IZUMI MASAKI’s Recommendation
2022-02-08
Wagokoro Izumi
和ごころ 泉
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
075-351-3917All reservations will be accepted via web form to ensure a smooth reservation process.
Lunch / No smoking / Reservations / Reserved rooms / Tatami room / Kotatsu (heated table) / Kids menu / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.
