After six years of training in Japanese cuisine and another six years honing his skills in French cuisine, Chef Nobuhisa Yoshida embarked on his own culinary journey at the age of 29 in 2002.

He opened Shuhaku right by the constantly bustling Goju-no-To (Five-story Pagoda), one of the most prominent tourist attractions in Kyoto.

Chef Yoshida’s personal concept revolves around incorporating luxurious and unusual ingredients into his dishes, aiming to surprise and delight those who experience it.
His desire is to make Japanese cuisine more accessible and relatable to a wider audience. One of his signature dishes which exemplifies this in the fusion of Japanese and Western styles is his famous ‘Foie Gras Abalone,’ which takes inspiration from the terrine dish.

Defying traditional Japanese culinary techniques, Chef Yoshida’s dedication to daily research leads to the creation of new and innovative dishes. His approach earns high praise from international critics and foodies alike. Drawing on his experience with French cuisine, Chef Yoshida seamlessly integrates the essence of Kyoto into his innovative style, resulting in the most unique experience which can only be savored at Shuhaku.

We invite you to indulge yourself in the innovative and distinctive flavors of Chef Yoshida’s cuisine in Kyoto.