Japanese food fans will not want to miss a grand feast of Japanese Cuisine prepared by Master Chef Yoshinori Mizutani in Shangri-la Hotel, Tianjin, from the 8th till the 17th of April, 2016.
Yoshinori Mizutani is Chef de Cuisine at Shangri-la Hotel, Beijing who will bring a wealth of experience, know-how and creativity gained from many years of cooking for Japanese diplomats and other connoisseurs of fine Japanese cuisine. For seven years, he was the private chef for the Japanese ambassador in Singapore and Cairo. His experience in working for top-tiered restaurants and five-star hotels in Egypt, Singapore and Japan allowed him to harness and hone his skills. He has always followed the principle of "keep maintaining the tradition and authenticity of Japanese flavors".
Chef Yoshi's creations are in high demand as Maki is his culinary trump card. During the food festival, diners will enjoy an array of authentic Japanese dishes including Tuna and Natto Tekka Maki, Nishimura Rainbow Maki, Soft Shell Crab Maki and Tuna & Mayo Salad Futo Maki. Using only the freshest ingredients, the natural flavors are brought out. All diners will get the chance to watch live the master chef's fantastic culinary performance of cutting the whole Big Eyed Tuna.
Japanese food fans will not want to miss a grand feast of Japanese Cuisine prepared by Master Chef Yoshinori Mizutani in Shangri-la Hotel, Tianjin, from the 8th till the 17th of April, 2016.
