Yamamoto Eiji

FIRST CHEF

Born in 1975 in Hokkaido, the northernmost island of Japan, he began his professional career at just 19 years old, obtaining the qualification of "Chef" in just 4 years. He then decided to perfect his sushi and Japanese cuisine techniques at the prestigious Otaru Masazushi restaurant in Susukino, Sapporo. After further refining his culinary techniques, he was hired in various Japanese restaurants in Canada and Australia, thus expanding his knowledge outside of Japan. He then returned to Japan where he tried his hand at restaurants specializing in Japanese and Western cuisine, also dealing with catering and events and later also in balanced hospital catering. From here he also began his career as a cooking course instructor, but the challenge was not over yet.
In 2011 he decided to set sail for the West, and chosen from hundreds of candidates for the position of Chef in the best restaurant in the capital, he dropped anchor in Rome at the famous Sushisen restaurant.
In just a few years his mastery was rewarded with various awards and he was called for various Master Classes by organizations such as Gambero Rosso, A Tavola con lo Chef and Italian Kitchen Academy , the latter in collaboration with other Starred Chefs of the Capital.

The awards follow one another every year, even at an international level, up to the MICHELIN Guide Italia Selection from 2021 to today.