In Jasper Vol. 3, No. 4: The Art of the Meal – Camon Chef and Owner Shigeru Kobayashi

“Camon chef and owner Shigeru Kobayashi was born in Tokyo in 1951. He began his cooking career there, working in a ryokan, a food-focused traditional Japanese inn. He also worked at the original Benihana restaurant in Tokyo, training under chef Yunosuki Aoki, before moving to the US. Chef Kobayashi opened Camon on Assembly Street in May 1985, making it not only one of Columbia’s first Japanese restaurants, but also one of the city’s longest-running restaurants in any category.

Jasper sat down with Chef Kobayashi and with his son, Shigharu Kobayashi, who translated our conversation. …” – Jonathan Sharpe, words and photos

For the full article and photos, click through the photo below:

Art of the Meal

About Jasper

What Jasper Said is the blogging arm of Jasper – The Word on Columbia Arts, a new written-word oriented arts magazine that serves artists and arts lovers in the Columbia, SC area and its environs in four ways: Via Print Media – Jasper is a bi-monthly magazine, releasing in print six times per year in September, November, January, March, May & July, on the 15th of each month. Jasper covers the latest in theatre and dance, visual arts, literary arts, music, and film as well as arts events and happenings; Via Website – Jasper is an interactive website complete with a visual arts gallery, messages from Jasper, an arts events calendar that is updated several times daily, bite-sized stories on arts events, guest editorials, local music, dance & theatre videos, community surveys, and more; Via Blog – What Jasper Said -- you're reading this now -- is a daily blog featuring a rotating schedule of bloggers from the Jasper staff as well as guest bloggers from throughout the arts community; Via Twitter – Jasper Advises is a method of updating the arts community on arts events, as they happen, with more than a half dozen active tweeters who live, work, and play inside the arts community everyday ~ Jasper Advises keeps the arts community abreast of what not to miss, what is happening when it is happening, and where to be to experience it first hand.
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