Who is Sugio Yamaguchi?
Your philosophy? Simplicity + Authenticity = Delight.
Chef Sugio Yamaguchi learns the basics of cooking in Lyon: beyond tradition, he acquires knowledge and mastery of the product he works with. He continued his training with Edouard Loubet in Bonnieux, Georges Blanc in Vonnas and Pierre Sang Boyer in Paris.
In 2014 he founded Botanique, where he offered seasonal menus for seven great years. Carefully selected products with his supplier-market gardener Erwan from the farm Prés-Neufs, south of Paris. In 2022, he won the first world championship for celery remoulade. He is currently opening a new Parisian home-delivery brand, Niwa, which will offer vegetarian meals.
