yanagihara school of traditional japanese cuisine
Naoyuki Yanagihara was born in Tokyo into a family specializing in the Kinsaryu culinary discipline. Kinsaryu has been passed on from generation to generation since the Edo period (1800’s) and is a cuisine that specializes in the cooking technique of Edo (former Tokyo), and focuses on the impeccable use of knives and the particular handling of ingredients, vessels, and bowls based on the season and tradition. Ever since it opened, the Tokyo-based Yanagihara school has been educating students about this specialized cuisine.
After graduating in Fermentation Science and Technology at the Tokyo University of Agriculture, Naoyuki Yanagihara worked as a researcher for Marukin Chuyu, a well-known soy sauce company on Shodo Island. His international experience began when he became part of the kitchen crew on the Dutch tall ship Swan fan Makkum. Since that time, he has participated in diverse culinary events around the world, including the International Food Conference “Worlds of Flavour”, at the Culinary Institute of America, and “Sushi Master” in Tel Aviv, Israel sponsored by Kikkoman where he was part of the jury for Japanese cuisine.
He has worked with the Ministry of Foreign Affairs of Japan and the Agency for Cultural Affairs on the "Contemporary Craft Arts of Japan" event as a lecturer on traditional Japanese cuisine. He also worked together with the Ministry of Agriculture, Forestry and Fisheries and NHK TV on the video series "Delicious Nippon," designed to promote Japanese cuisine around the world.
Naoyuki Yanagihara was recently chosen by Japan’s Agency of Cultural Affairs to be a world cultural ambassador of Japanese cuisine. In this role, he lectured on Japanese cuisine and culture at different schools throughout the world such as; The Culinary Institute of America in Hyde Park, NY, and St. Helena, CA; George Brown College and La Cité college in Canada; the Higher Education Institute of Brasilia and the Anhembi Morumbi University of Sao Paolo, Brazil; and Auckland University of Technology in New Zealand among others. During the Expo Milano of 2015, he was one of nine chefs selected to represent Japan at this food-focused cultural event.
To date, Naoyuki Yanagihara has written 15 books about traditional Japanese cuisine and Japanese food culture, and he frequently contributes articles to Japanese print and online publications. He is also a cuisine consultant for several television programs in Japan. He continues to teach at the cooking school in Tokyo and works on a number of projects with his father, Kazunari Yanagihara, the president and head of Kinsaryu, all while continuing studying, teaching, and researching traditional Japanese cuisine.