- MENU
– Longfin batfish
– Sweetfish
– Tencha (powdered green tea)
– Soba (Buckwheat noodles)
– Vegetable consommé
– Loquat
PROFILE
Yasuhiro Fujio was born in 1987 in Osaka, Japan. He studied in England from the age of fifteen. While enrolled in university in Paris, he worked part-time at Rose Bakery. This experience sparked his interest in the culinary arts, and after training at Passage53, he decided to pursue a career in this direction. After graduating from university, he worked at the three-star restaurant Mirazur in the south of France, returning to Japan in 2012 to work at La Cime in Osaka. In October 2021, he opened his own restaurant, Middle, in Kyoto.
-2016 Gold Egg Award from RED U-35
-2018 First Japanese winner of the international competition San Pellegrino Young Chef
-Published in the 2023 edition of Gault et Millau
