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The Way of KINSARYU 近茶流
The Kinsaryu style of Japanese cooking discipline was established at the height of the Edo period during the Bunka-Bunsei period (1800s). It has been passed from generation to generation and specializes in the cooking practices of the Edo period.
Kinsaryu techniques showcase the impeccable use of knives, the careful handling of seasonal ingredients, beautiful food arrangement, etiquette, and the philosophy of washoku (和食 Japanese Cuisine).
Kinsaryu is a cuisine closely associated with the tea ceremony. Cha-kaiseki (茶懐石) is an important part of the tea ceremony and is a key field of study, research, and education at the school. Students at the Akasaka school can experience and learn tea ceremonies in the school's Japanese-style room, and the ways that Cha-kaiseki and Japanese home cooking are closely tied to each other.
At the school in Akasaka, Tokyo, over three hundred students attend lessons every month, sharing a profound love for Japanese cooking and the beauty of Japanese culture. A number have been coming for more than 50 years, knowing they will continually learn new recipes, techniques, and knowledge. The school is the special place where a person can grow throughout his/ her life.
The environment that surrounds our everyday lives and foods has been changing, and convenience and easiness sometimes overtake other important things. Nevertheless, we value the culture and heart of Japan and will pass it down, while moving with the times.
Naoyuki Yanagihara
CEO and Executive chef of Yanagihara Cooking School
Naoyuki Yanagihara was born in Tokyo into a family specializing in the Kinsaryu culinary discipline.
He has a Doctor of Philosophy in the field of Fermentation Science and Technology from The Tokyo University of Agriculture.
His international experience began as part of the kitchen crew on the Dutch tall ship Swan fan Makkum, and he has participated in diverse culinary events around the world. As a member of the “Team of Japan”, he gave lectures at the Culinary Institute of America’s 2010 Worlds of Flavour International Conference & Festival. 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 selected 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. During the Expo Milano of 2015, he was one of the nine chefs selected to represent Japan at this food-focused cultural event. He was appointed to be the “Japanese Cuisine Special Goodwill Ambassador” by the Ministry of Agriculture, Forestry, and Fisheries in 2018.
His regular appearance on Japanese television and in other media are some of the projects that Naoyuki Yanagihara enjoys while focusing on the education and promotion of traditional Japanese cuisine.
Our Publications
All our books are currently available only in Japanese. Orders can be made directly through Amazon.
Please click HERE to check our books.
Our Collaborations
Naoyuki Yanagihara continuously participates in different culinary events worldwide and collaborates with other culinary institutions that come to study Japanese cuisine at our cooking school. He continues to teach at the cooking school located in Akasaka Tokyo and to work on a number of projects while studying, teaching, and researching traditional Japanese cuisine.
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KINSARYU - Yanagihara Cooking School
1 -7-4, Akasaka , Minato Ku, Tokyo To, 107-0052, Japan
+81 3 3582 0707
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