KAZUMASA IMAI

KAZUMASA IMAI

Born in Chiba, in 1984, Imai Kazumasa graduated at Tsuji Culinary Institute.

He embraced the Italian cuisine after some important experiences at “Il Buttero” restaurant in Hiroo and “Incanto” restaurant in Minamiazabu.

Currently he is the Executive Chef at “Pepe Rosso” restaurant in Tokyo. Indeed, when he was a trainee, he spent a lot of time with Italians, so he had the chance to learn not only the Italian attitude, but also their passion and uniqueness that now affect the style off his recipes.

He travels often to Italy in order to discover the local culinary traditions and share them in Japan.

latest posts

Mortadella Bologna PGI

Tigella
2019-06-29
Tigella

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SPUMA DI MORTADELLA
2019-07-31
SPUMA DI MORTADELLA

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Zampone e Cotechino Modena PGI

のイタリアの本物のデリ肉の1つ【コテキーノ・モデナIGP】豚肉の美味しいところをバランスよく詰め込んだボイルサラミ
2019-09-25
のイタリアの本物のデリ肉の1つ【コテキーノ・モデナIGP】豚肉の美味しいところをバランスよく詰め込んだボイルサラミ

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コテキーノ・モデナIGP】とジャガイモのピューレ添え<br> Cotechino Modena IGP with purèe
2019-10-25
コテキーノ・モデナIGP】とジャガイモのピューレ添え
Cotechino Modena IGP with purèe

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【コテキーノ・モデナIGP】シリーズ
2019-10-25
【コテキーノ・モデナIGP】シリーズ

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Salamini Italiani alla Cacciatora PDO

サラーメ・カッチャトーレ DOP
2019-09-02
サラーメ・カッチャトーレ DOP

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Salami flowers
2019-09-25
Salami flowers

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