Western confectionery production
The 2001 choice (the sixth)
Tsuzuki Ward residence
- It was born in 1951 and is from Kumamoto
- Owner squirrel toile Yamamoto chef
Is fresh; feelings to materials with sense of the seasons
It is material that Yamamoto saying, "there is not readily work impressed people, but, meanwhile, it feels happiness very much to be able to be pleased to be delicious to customer" is particular most.
It is always fresh and uses being conscious of materials with sense of the seasons to make really delicious thing.
"Western confectionery is greatly divided into cake and baked confectionery, but baked confectionery is interesting. It is difficult to give individuality in baked confectionery which combination condition is decided on. You devise combination, and how do you give quality of oneself? We produce dozens of times experimentally and have wife try. We do Omojiro that being all, and Yamamoto saying, we are worthwhile says that thing which is necessary for the making of Western confectionery is "passion".
We thought, by "expressing thing which learned with own body, oneself is property" and, other than instruction upbringing of employee, acted as lecturer of Western confectionery class at confectionery school.
Western confectionery has the fashion with the times.
We concentrate invention for color and seasoning that we put together in Japanese preference while following technique of traditional European Western confectionery by prominent skill and abundant knowledge and make Western confectioneries which we put together in the times.
In addition, we disregard cost and continue studying with passion every day to create really delicious things and pursue material of nature and work on development of new product using the best materials with sense of the seasons.
Genius patissier, Pierre Herme representing the world named "Picasso of cake world" visit shop of Yamamoto to know Japanese taste.
After the graduation from high school, we enter Imperial Hotel confectionery section.
We visit Europe, and Geneva "oteru de berugu" is loaded with study including Canadian "Banffshire springs hotel" (shiefupatishie) abroad for 8 years at the age of 24 Switzerland Interlaken "hotel boribaju".
We work as chef of Ginza "Catherine" and, after returning home, are cooperated with the opening of business of Aoyama "Kihachi" Ginza "perinion".
We open "April of berugu" in Utsukushigaoka, Aoba-ku and act as owner chef until 63 years old at the age of 38.
In May, 2017, we open "squirrel toile Yamamoto".
Main receiving a prize career
- The chef 1981 (Showa 56) Calgary academy of world dishes Olympic trials first place (Canada)
We can come across the skill of Meister here!
Squirrel toile Yamamoto
2-28-21, Shinishikawa, Aoba-ku, Yokohama-shi