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料理人さんのご紹介 味噌レシピ
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高校卒業後、バス・フィッシングのプロを目指すため、アメリカへ移住。しかし23歳になる頃、料理人の家庭で育ったという自分自身のバックグラウンドを意識し始め、料理の道への復帰を決意し、ニューヨークにある精進料理店『嘉日(Kajitsu)』の副料理長兼GMを務める。嘉日にてカウンター越しのお客様へ日本食の意味を説明する喜びと楽しさを見出し、日本で育まれる飲食文化の海外発信に専念するために29歳の時、カリナリーディレクター(Culinary Director)としてOne Rice One Soup Inc.を設立。現在はニューヨークと京都を拠点に日本食のポップアップイベントの企画や飲食店のプロデュース、食からの地域創生事業などを手がけている。

Atsushi Nakahigashi is the founder of the innovative food and beverage company NAKAHIGASHI in Kyoto, Japan, and OneRiceOneSoup INC. in NYC. An accomplished chef, Atsushi was born into a storied restaurant family in Kyoto. He began cooking professionally at the age of 12 at his father’s renowned Michelin-starred restaurant Soujiki Nakahigashi. After high school, Atsushi moved to the United States to compete as a professional bass fisherman. But at age 23, he felt the pull of his roots and decided to return to cooking. He arrived in New York, where he helped launch the Michelin-starred Kajitsu, the only restaurant in the city that serves traditional Buddhist Shojin vegetarian cooking. Atsushi spent six years at Kajitsu, rising to the position of sous chef and general manager.

While at Kajitsu, Atsushi discovered the joy of explaining the meaning of Japanese cooking to customers seated at the dining counter. This experience inspired him to found NAKAHIGASHI, and OneRiceOneSoup INC. to disseminate Japanese culinary knowledge outside Japan. Atsushi now helps create Japanese restaurants and promote traditionally produced Japanese ingredients around the world.

2018-11-01 00:00:00


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