About Yoshinobu Kobayashi

Born in 1947, Yoshinobu Kobayashi (Koba-san) began his career at the age of 18 in Japanese "Kaiseki" cuisine following in his father's footsteps. He apprenticed at one of Tokyo's top traditional Kaiseki Restaurant, Tsukiju Tamura.

Development

It was at Tsukiji Tamura that Koba-san developed and honed his exceptional skill in balancing the delicate harmonies between different meats, produce, sauces and seasonings. Starting with the freshest seasonal ingredients Koba-san creates dishes that bring out the natural flavours of the foods and seasons.

New Challenges

In his late twenties, he was promoted to the few trusted chefs of the restaurant. In his regard, he had continue to improve and innovate. Koba-san further inspired and influenced much of the techniques of Kaiseki cuisine. After reaching his goal to become a chef at Tsukiju Tamura, he soon found his new challenge; to deliver kaiseki cuisine in Canada.

West Coast

Koba-san presents his delicacy style as Yoshi's original, using ingredients best for the season and freshest of the day from Japan as well as the West Coast. This new challenge allows him to use West Coast ingredients he did not have a chance to work with before. This has given him great joy.