From the chef
An athletic-oriented chef, not sport-oriented nor too stoic.
He was born in 1978 in Kobe. Since he was 15 years old, he has kept improving his skills as a chef. He went to Europe in 1998 and trained for 8 years in Italy and Spain. At the age of 26, he worked as a chef at [Ca sento], a renowned restaurant in Balencia, Spain that has the same name as his current restaurant. During this period, he has found his current policy that a chef shouldn' t be an egoistic artist, but has to be a part of a team. After coming back to Japan, he opened his own restaurant in 2008.
福本 伸也
Shinya Fukumoto
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Ca sento
Motomachi, Hyogo
Global/International / Spanish/Mediterranean
The Reasons Why I Recommend.
Recommendation is 【Okage Juenne】 Not only as a cook but also as a staff, I am a chef who can be respected as a human being. I think the people who have been on TV are not great, and those who have been doing for 26 years in the shadows, I think is more precious.
Chef Shinya Fukumoto ’s Recommendation
2022-02-08
Ca sento
Motomachi, Hyogo
Global/International / Spanish/Mediterranean
The Reasons Why I Recommend.
The owner of Osaka Hozenji Yokocho [Hon-tsuki] is one that I do not respect and respect. Kaiseki cuisine, made with carefully selected ingredients, is served in the pottery of the Hiyamasan and Baccarat, which are cherished as being called "tools". While preserving the tradition, the dishes that flourish in the upper culture have their own distinctive color, and the heart shakes with each plate. In addition, the fire of Hozenji Yokocho suffered from [Honuki-tsuki], and the valuable instruments collected by Kotsutsutsu have also disappeared but they were beautifully rebuilt. Such passion and strength of such a husband, I always think that I grow my spine.
Chef Shinya Fukumoto ’s Recommendation
2022-02-08
Ca sento
Ca sento
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