Yuichiro Araki

Kyoto, Japan

Yuichiro Araki is the 10th-generation young master of Uosaburo, a Kyoto restaurant built on fish and produce drawn from the historic Fushimi port since its founding. For him, the knife is the tool used every single day — and its sharpness is directly tied to the flavor of every dish that leaves his kitchen.

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The Chefs' Kit

Yanagiba Blue Steel #2 Kurouchi Buffalo Ebony Handle 290mm (11.4”)-[Musashi]-[Japanese-Kitchen-Knives]
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柳刃 青紙2號鋼 黑打 槌目 焼漆柄 300mm

Best for slicing sashimi-grade fish

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The sharpness of a blade is tied directly to the flavor of a dish — that's why the tools you use every single day have to be the real thing.
— Yuichiro Araki
Uosaburo
Where Yuichiro Araki Cooks

Uosaburo

Uosaburo (魚三楼) traces back to Kyoto's historic Fushimi port, where its founder first sourced fish and vegetables straight off the boats. Now in its 10th generation, the restaurant is located at 3-187 Kyomachi, Fushimi Ward, Kyoto.

Kyoto, Japan
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