Sapporo, JP
The Beginning
1927
Noya Toshiaki started cooking at age five, helping his mother prepare bentos for his father, younger sister, and himself. Chashu was never a missing component. Mother Sakamoto had learned how to make it when she studied abroad in Hong Kong. It was young Chef Sakamoto who mixed the marinade, a formula he perfected as he grew into his teens.
Many years later, he apprenticed under famed Chef Kazue Inoue at a luxury ryokan in the Nagano prefecture. There, he studied the art of kaiseki for seven years, and took a particular shine to the futamono and tome-wan soup-based dishes. His calling was starting to simmer.
Tokyo, JP
The First Venture
1998
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New York
A New Challenge
2016
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Diam ut venenatis tellus in metus vulputate eu scelerisque. Aliquet nibh praesent tristique magna sit amet purus. Donec pretium vulputate sapien nec sagittis aliquam malesuada bibendum. Et magnis dis parturient montes nascetur ridiculus mus mauris vitae. Posuere urna nec tincidunt praesent. Turpis cursus in hac habitasse platea dictumst quisque sagittis purus. Quis varius quam quisque id diam. Sagittis vitae et leo duis ut diam quam nulla. Orci sagittis eu volutpat odio facilisis mauris. Feugiat in ante metus dictum at tempor commodo.
