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Talking with Chef Yanagida one gets a true sense of a man born to cook. An accomplished chef with numerous high end awards to his name, Yanagida-san has spent more than ten years in Kuala Lumpur mastering his trade.
Holding simultaneous positions as both Director and Executive Chief Chef for both Mizu restaurants and Tokyo Tengu Sdn. Bhd, Yanagida-san then transferred to the Intercontinental . Paramount to his cooking philosophy is the concept of keeping hold of the traditional but incorporating the new.
This is central to his cuisine and nothing is more apparent when glancing at his extensive menu. Dried fruit tempura served with chocolate and red bean fondue, part of his festival menu, serves as a prime example of this.
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