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Born in 1978
Graduated from Tsuji Culinary Institute, Tokyo, Japan, Yutaka Iwatsubo learned under Yoshimi Hidaka, the owner chef at “Acqua Pazza”, from 1998 to 2003. He was inspired by Italian cuisine that fully utilizes natural tastes of ingredients for his Italian cuisine.He trained in Italy from 2003 to 2006. He learned a variety of Italian cuisine from Northern Italy to Southern Italy including Sicily and Sardinia Islands through working at “Ristrorante FLIPOT(Piemonte) ”, “Torre del Saracino(Campania) ” and “La Peca(Veneto) .” He became executive chef at “Cucina Kappas” in Aoyama, Tokyo when coming back to Japan.After working as executive chef at “Ristrorante Cascina Canamilla” in Nakameguro, he opened his own restaurant “Ristrorante il Pregio” in Yoyogi-Uehara on 2012 October 5th.
Awarded a Michelin star in 2014 and 2015.