Born in Hiroshima, Japan, Chef Shimpei Taniguchu grew up surrounded by Seto Island Sea, and its neighboring mountains where he nurtured his craft amidst a wide variety of locally harvested seafood and vegetables.
With this incredible access to produce at his doorstep and a natural sense of curiosity, Chef Shimpeis cuisine features bold unique flavors and textures within the traditional sphere of Kaiseki-yori.
This latest concept’s name was inspired by the term “kiyose,” a dictionary of seasonal, intentional language that shines through in the art of traditional Japanese poetry, much like how Chef Shimpei puts a spotlight on Japan’s seasons in their most artful form yet.
