Masanobu Yoshimizu, the executive chef at Kurogi in Shanghai, combines Japanese food culture with locally grown Chinese ingredients.
China and Japan have a fraught history, but cultural exchanges occur every day.
In Shanghai, Masanobu Yoshimizu melds Japanese food culture with locally sourced ingredients at Kurogi, an upscale Japanese eatery in the Bellagio.
Founded as an offshoot of the famed Tokyo kaseki joint—but without the yearlong wait for reservations—Kurogi opened in 2018 with the mission of bringing Japanese fine dining to Shanghai.
Since then, Yoshimizu, the executive chef, has developed fame of his own. In this video, he travels to Yunnan Province in southwestern China to search for inspiration for new dishes.
He hunts for mushrooms and makes a delectable tamagoyaki with foraged ingredients and Japanese broth. He also learns about Yunnan’s famous ham and whips up a hearty pork and vegetable stew.
