Chef Rimpei Yoshikawa
Born in Tokyo, has worked at high-end bistro, Chatiere for 6 years. After working a while in Bordeaux, France, he returned to Japan, working through a number of French restaurants in Tokyo for two years. He then became chef de cuisine at Tanger in Tokyo. In 2010, he opened his own bistro Pignon in Shibuya, Tokyo. The friendly atmosphere of the restaurant consisting of an open kitchen with counter seats as well as hearty soulful everyday dishes of bistro is winning popularity. His French cuisine is based on traditional techniques but inspired by his experiences in overseas. Gathering all influences from various countries’ cuisine, his culinary vision continues to attract gastronomes and casual diners alike.