Kazuyuki and Yuki Shimamoto, 45 and 40, are the executive chef and head patissier chef at Mimi¡¯s Restaurant and Bar in Hakuba, Nagano Prefecture. The Shimamotos craft unique cuisine featuring the best of the region¡¯s seasonal ingredients, accented with Italian flair ¡ª beginning with delectable wood-fired oven pizzas ¡ª along with international elements inspired by their global travels.
1. What first piqued your interest in cooking?
Kazuyuki: I¡¯m from Sanda, Hyogo Prefecture, which is famous for its Sanda beef. Even as a small child, I loved cooking at home and surprising my family with delicious meals. I went on to study geography as a university student, but found myself framing everything within the context of food.
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