At Monk, Chef Yoshihiro Imai Brings Together Philosophy and Cuisine

Monk, a restaurant situated in Kyoto, is run by a young Japanese chef named Yoshihiro Imai. He’s the kind of chef who takes a serious approach to his cooking: he uses ingredients in their purest form only and wants to show that they can be enjoyed without fuss… as long as they have been prepared well.

In fact, Yoshihiro knows how to make vegetables more appealing. As he cooks, he explains his methods, talks about different dishes; he pays close attention to quality and craftsmanship and, during the meal, he explains the story behind the ingredients used and shares his vision of cooking.

With just a few exceptions, all the dishes are cooked in a big stone oven, including the pizzas. The chef uses the best organic flour in the country and masters the technique. There is a choice of different garnishes: spring onion (Kujo negi Leek), plants (chrysanthemum), shitake mushroom, rocket, mackerel, or the classic margherita. And as well as pizzas, the restaurant offers a tasting menu consisting of 5 or 7 dishes.