Tadayoshi & Yuki Yasuda

Tadayoshi Yasuda was born in Osaka in 1963.
His work developing meals for hospitals led him to an awakening: the power of “good food that makes people feel truly well.” In 1992, at the age of 28, he opened his own restaurant “YUZAN” in Ikuno-ku, Osaka. Since the beginning, all sauces and seasonings have been free from chemical additives. He went on to create a series of unique dishes such as “Beef Carpaccio,” and was one of the earliest chefs in Japan to work seriously with dry-aged beef. Even now, many guests come specifically for his signature aged T-bone steaks. He is also known as a pioneer in pairing authentic wine with yakiniku-style grilled meat. A passionate sailor and canoe lover, he is naturally drawn to fire born from nature: at “YUZAN” he cooks over binchotan charcoal, while at Makibi ZEN on Awaji Island he works with wood fire, mastering two distinct expressions of heat.

Yuki was born in Shiga in 1974.
Originally she worked as a freelance planner and creator in fields such as event production and video. In 2016 she met Tadayoshi, and stepped into the world of restaurants, which had previously felt far away from her own path. She came to feel that a truly good restaurant does more than serve delicious food: it is a place where guests can share time, space and experiences filled with energy. She now spends her days exploring the essence of hospitality. A devoted lover of food and wine herself, one of her greatest joys is “studying” by visiting inspiring restaurants and bars.