Junya Yamasaki

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hosted by The Loft Project

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Extract from The Loft Project website:

Born and raised in Japan, chef Junya Yamasaki worked in film production in Tokyo, before leaving his homeland behind to study Fine Art in Paris.

His kitchen career kicked off while studying his MA in Paris, where he began working for Kunitoraya, a lauded Japanese Udon noodle bar in the 1st arrondissement. He went on to spend time at Rose Bakery, an organic English lunch time haunt, as popular with Parisians as expats. Working at these two popular neighborhood establishments Junya was inspired by the importance of warmth and health in food, two qualities which have gone on to shape his cooking.

Junya left Paris for London where he worked as a head chef/manager in Rose Bakery London at Dover Street Market.

He most recently opened KOYA, a Japanese Udon Noodle Bar, to unanimously good reviews together with John Devitt in Soho in April 2010.

KOYA was awarded the “Discovery” Award at the London Restaurant Festival in 2010 and ranked No.2 in Timeout Top 50 Restaurant 2011.

"As the head chef of KOYA, I try to bring what has been neglected in Sushi dominated Japanese Cuisine in Europe, such as traditional Dashi making, foot-made Udon Noodle and all those heritage recipes in the country and family in Japan but realised in locally sourced ingredients in Britain."

When Junya joins us at the Loft Project he'll be treating diners to a menu based on the traditional Kaiseki style.

Sample menu

Based on the traditional Kaiseki style courses

Menu may change according to the ingredients at the time

1) Sakizuke

Broadbean, pickled tofu and beetroot

2) Mesi, shiru

Steamed rice with pea & baby clam and turnip leave soup

3) Mukouzuke

Vinegared sand eel with turnip

4) Nimono

Tofu dumpling with artichoke

5) Yakimono

Grilled and chilled aubergine and beef shabu-shabu

6) Shiizakana

Soft ox tangue sautee with samphire ohitashi

7) Azukebachi or Susumebachi

Braised pork belly with soy bean

8) Suimono or susugijiru

Grilled girolle soup

9) Hassun

Braised and chilled aubergine with dashi and honey porto marinated cod cheek

10) Kashi

Red bean and walnut pudding

Have a query about this event? Contact The Loft Project


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