Kenichiro Yamasaki - Togyushi

WHO: Kenichiro Yamasaki, a certified Wagyu Master, is the chef-owner of Japanese restaurant Togyushi.

ABOUT: Togyushiʼs story began with a simple curiosity to share a deeper understanding of Wagyuʼs heritage from Japan with the world. The name Togyushi, which means “bull fighter,ˮ shares the belief in the boundless potential of Wagyu and its power to inspire. 

Togyushi is a contemporary Japanese restaurant with a progressive spirit, blending tradition with modern creativity to redefine the Wagyu experience in New York City. Guided by the “Five Tastes + Oneˮ philosophy, the Chefʼs Counter omakase showcases rare expressions of Wagyu through Japanese techniques such as warayaki-style straw infusion and rice bran fermentation. 

Led by restaurateur Ling Cheng and owner and executive Chef Kenichiro Yamasaki, one of the few certified Wagyu Masters in the world, Togyushi is driven by a singular vision to present Japanese Wagyu in America at its highest expression. They partner exclusively with Zao Farm in Yamagata, Japan, bringing their award-winning GI Zao Wagyu to the United States for the first time. And they work solely with female Wagyu, prized for their refined marbling, exceptional tenderness, and depth of flavor.

WHAT: Discover the extraordinary world of Japanese Wagyu with Chef-Owner Kenichiro Yamasaki, one of the few certified Wagyu masters in the world as he guides us through the details that make Wagyu so exceptional — from marbling and grading to flavor, texture, and preparation. 

WHEN: Thursday, Oct 22, 6:00 PM-8:00 PM EST

WHERE: De Gustibus Culinary Studio