Chef Ken
Yamasaki
Executive Chef
One of the few certified Wagyu Masters in the world, Chef Ken Yamasaki brings Japanese Wagyu to its highest expression at Togyushi. Working with Zao Farm in Yamagata, Japan, he connects Wagyu's heritage with a contemporary approach guided by the Five Tastes + One philosophy, using techniques such as binchotan grilling, warayaki-style straw infusion, and rice bran fermentation.
One of the few certified Wagyu Masters in the world, Chef Ken Yamasaki brings Japanese Wagyu to its highest expression at Togyushi. Working with Zao Farm in Yamagata, Japan, he connects Wagyu's heritage with a contemporary approach guided by the Five Tastes + One philosophy, using techniques such as binchotan grilling, warayaki-style straw infusion, and rice bran fermentation.