Facts about Kaygetsu

As a restaurant owner, I read Chowhound time to time to see what’s new and what people are interested in. I’ve noticed that there are few posts about our restaurant recently. I usually keep silent when there are few minor misstatements about our restaurant. Since I’m a co-owner of Kaygetsu, as I understand the posting etiquette, I am not allowed to comment on any reviews or refute on our food quality. However, I noticed that there seems to be some misunderstanding going on; and I thought this time I need to straighten out some facts which I am allowed to do. So, here goes…..

1) We never had “the chef” who was in charge of all kitchen operations. Katsuhiro Yamasaki and Shinichi Aoki had been working for us since we had Toshi’s Sushiya on El Camino. They were working as sushi chefs back then. Since both of them had experience in Kaiseki, we decided to open Kaygetsu in 2004 and sold Toshi’s. They were equally responsible for kaiseki menu – each was responsible for half of the menu items. Katsuhiro had left and opened his own restaurant as most of you know already. I sent out an e-mail in February to our customers to let them know of what’s happening rather than keeping silent about it. It’s unfortunate that it seems that e-mail created some misunderstanding that “the chef” has left. Shinichi, one of the two kaiseki chefs, is still with us; and he, in fact, oversees the whole kitchen operation since mid-February

2) Our sushi chef and co-owner, Toshi, is still preparing sushi and sashimi as always has been.

I hope this clarifies some misunderstanding. Thank you very much.