Yoshihiko MIURA

Chef : 1 restaurant Fascinated by French gastronomy from an early age, Japanese chef Yoshihiko Miura has been reinterpreting the cuisine of Le Dôme, in Montparnasse, since 2018.

Presentation

Born in Sapporo, Japan ,Yoshihiko Miura developed a passion forFrench gastronomywhilestill a child . "I usedto followa French cooking show on TV,"he confides. He obtained his diploma specializing inEuropean cuisineandbegan working alongsideAhio Kamata, a staunch supporter of blue-white-red gastronomy, at theHotel Seiyo Ginza restaurant in Tokyo, where he stayed for ten years .Iliked it there," he says, "but Ineeded toget to the source of what made me dreamso much . "

In 1998, Yoshihiko Miura came to France, to Saint-Jean-Pied-de-Port to be precise , to join theHôtel des Pyrénéesrestaurant.Eager todiscoverdifferent techniques, he joined Marc Meneau 's brigade atL'Espérance, in Vézelay (Yonne), as chef de partie. In 2000, he was promoted to second chef atL'Oasis, Mandelieu-la-Napoule, before joiningBernard Loiseau's covetedteam at LaCôte d'Or. Affected by thefamous chef's sudden death, he left theestablishment to take charge of the kitchens at La Bretèche, in La Varenne-Saint-Hilaire, in 2003, then those atAuberge des Templiers, in Boismorand, in 2010.

In 2018,after traveling the length and breadth of France, Yoshihiko Miuraentered the capital of gastronomy through the front door, that of Le Dôme, the legendary fish restaurant in the Montparnasse district . Aschef, he modernized the house and wrote a new chapter, so desired byowners Édouardand Maxime Bras, by combining themastery ofFrench and Japanesetechniques.

Today, Yoshihiko Miura is one of the few chefs to hold a fugu license, which enables him toprepare this deadly and poisonous fish, renowned forits excellent sashimi,without risk.