top of page


                                George Hitoshi Yamazawa



having trained at kappo kisen in osaka, Japan, and with over 40 years of experience in japanese cuisine, george yamazawa brings to the triangle a truly unique dining experience. George truly believes that in Japanese cooking, you cannot learn from cooking school. There are no recipes. You have to use your tongue and watch and learn from your mentor.

he hopes to convey the tea ceremony spirit of "ichigo ichie," which translates:

"Treasure every encounter, for it may never recur." 

bottom of page