No Photo Available

Last Update

2008-03-05T00:00:00.000Z

This profile was last updated on .

Is this you? Claim your profile.

Wrong Sotohiro Kosugi?

Mr. Sotohiro Kosugi

Get ZoomInfo Grow

+ Get 10 Free Contacts a Month

Please agree to the terms and conditions

I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Grow at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History

Chef

Sotos LLP

Chef

Web References (11 Total References)


In upscale restaurants, whether by ...

www.heraldtribune.com [cached]

In upscale restaurants, whether by tradition or by inclination, chefs are unlikely to use monosodium glutamate. ,We don,t need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago,, said Sotohiro Kosugi, the chef of Soto in New York.


"We don't need to use ...

www.b12partners.net [cached]

"We don't need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago," said Sotohiro Kosugi, the chef of Soto in New York.


After eleven years of sushi service ...

www.restaurantgirl.com [cached]

After eleven years of sushi service in an Atlanta strip mall, chef Sotohiro Kosugi has shut his doors and set off for the big city.The notoriously temperamental, "sushi nazi" wrangled a Food & Wine Best New Chef in 1997 for his masterful way with creatures of the sea.


Yes, MSG, the Secret Behind the Savor » Piercing and Tattoo News

piercing.org.uk [cached]

In upscale restaurants, whether by tradition or by inclination, chefs are unlikely to use monosodium glutamate. ÐœWe donÐt need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago,Ð said Sotohiro Kosugi, the chef of Soto in New York.


In upscale restaurants, whether by ...

www.tuscaloosanews.com [cached]

In upscale restaurants, whether by tradition or by inclination, chefs are unlikely to use monosodium glutamate. ,We don,t need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago,, said Sotohiro Kosugi, the chef of Soto in New York.

Similar Profiles

Other People with this Name

Other people with the name Kosugi

Hiroki Kosugi
TransPerfect Inc

Miho Kosugi
Deallus Consulting

Akira Kosugi
Westbrook Japan Co. , Ltd

Ryo Kosugi
Warner Bros.

Takeo Kosugi
Matsuo & Kosugi

City Directory Icon

Browse ZoomInfo's Business Contact Directory by City

People Directory Icon

Browse ZoomInfo's
Business People Directory

Company Directory Icon

Browse ZoomInfo's
Advanced Company Directory