VELROSIER

The story

VELROSIER Kyoto – Michelin-Starred Chinese Gastronomy by Chef Yuji Iwasaki

VELROSIER

Owner-chef Yuji Iwasaki spent ten years honing his craft in a hotel Chinese restaurant before opening VELROSIER in Ashiya, Kurakuen in 2014. From the start, his cooking philosophy set the restaurant apart. Rather than subtract to the essence of a single ingredient, Iwasaki builds flavors by combining key components – an approach he calls “add on.” The result is a Chinese cuisine that respects tradition but moves freely into new territory, guided by the harmony of textures and tastes.

In December 2019, VELROSIER relocated to Kyoto, placing itself in the heart of Japan’s food culture. There, Iwasaki continues to refine his singular vision. The cooking reads as an original interpretation of Chinese cuisine, expressed with a Japanese sensibility for ingredients and presented in meticulously composed dishes. Each course is a deliberate symphony – the interplay of components refined through trial and error.

The restaurant earned a Michelin star for its high-quality cooking, recognition that speaks to Iwasaki’s ability to surprise without spectacle. At VELROSIER, Chinese gastronomy evolves on its own terms, offering flavors that feel both grounded and new.