Japanese Food Culture Festival in New York--Motoi Kurisu | Print |

Motoi Kurisu- President, Owner, Exec Chef of Kumahiko Co., Ltd

Motoi has two Kaiseki restaurants, one is located at Kyoto’s long-established hotel Rihga Royal Hotel Kyoto, and the other is at Arashiyama, a tourist spot located in the suburbs of Kyoto.

After having graduated from Kyoto Junior College of Foreign Languages, Department of English, in 1982, Mr. Motoi Kurisu studied cooking and was trained under his father, Mr. Masakazu Kurisu, to master expertise and skills for Japanese cooking.

While Mr. Motoi Kurisu currently lectures about Japanese cooking at a school for cooks, he also tries to popularize Japanese dishes by having cooking classes for the general public. Motoi has a strong desire towards making the world appreciate and acknowledge the essence of Japanese cooking. In order to reach his goal, Mr. Motoi Kurisu became a member of The Japanese Culinary Academy, an organization composed by a group of Japanese chefs in Kyoto. The group created several innovative programs in order to reach their aim, one including teaching foreign chefs on Japanese cooking.

Motto :To have feelings of appreciation for the ingredients which are natures blessing.
Holding the basis of Japanese food’s tradition, creating dishes that would seem to wake the five senses in all people. To introduce the magnificence and profoundness of Japanese food to people universally.