Chef / cookEmail verified
Kouki Sosuke Kato
Fermentation and seafood cook
- 🇯🇵 Nagoya, Aichi, Japan
- The Nagoya Cafe
- 1984 to 1995
- Japanese
I'm a cook. Fermentation is my specialty and I'll happily argue about it.
Over the years we've fed 480 people and counted every smile.
More about Kouki
I still cook the same soup every Friday.
Cuisines
What gifts mean to Kouki: I'd put a gift toward a better oven.
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