Need more? Try out  Advanced Search (20+ criteria)»

Last Update

is this you? Claim your profile.

Wrong Sotohiro Kosugi?

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.

THANK YOU FOR DOWNLOADING!

computers
  • 1.Download
    ZoomInfo Grow
    v sign
  • 2.Run Installation
    Wizard
  • 3.Check your inbox to
    Sign in to ZoomInfo Grow

I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition 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)


www.heraldtribune.com

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.


www.b12partners.net

"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.


www.restaurantgirl.com

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.


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.


www.tuscaloosanews.com

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

city

Browse ZoomInfo's Business
Contact Directory by City

city

Browse ZoomInfo's
Business People Directory

city

Browse ZoomInfo's
Advanced Company Directory