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Shizuo Tsuji

SHIZUO TSUJI was the president of the Ecole Technique Hoteliere Tsuji, the largest culinary school in Japan. He published extensively, writing the best- selling classic Japanese Cooking: A Simple Art and more than thirty books on gastonomy, music and travel in Japanese. Recognized by the French government for his tireless work in promoting French cuisine and culture in Japan, he was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed away in 1993. KOICHIRO HATA, head of the Japanese...See more