Tomoshia Kawauchi

Tomoshia Kawauchi is a dynamic culinary artist from Osaka, Japan. A Gunma Culinary Academy graduate (Osaka, Japan), Chef Tomoshia cultivates his Izakaya methods of preparation at both the highly acclaimed Izakaya Hachi in Los Angeles, California and Nagahori Izakaya in Osaka, Japan. Known for his refined approach to Japanese and Western small plates, Tomoshia’s dishes range from Tuna Toro Seseri and Buta Shabu to chilled marinated eggplant and a delicate offering of sashimi. Other signature dishes such as his «Hamburger» – a neck meat patty with soy sauce and egg yolk and his crab croquettes have gained the artisan global notoriety within the hospitality industry.