Kyogoku Maiko 350x350 - Kyogoku, Maiko

Maiko Kyogoku

Biography

Tucked away on Bleecker Street in NoHo, Bessou showcases unique and creative takes on traditional Japanese home cooking. The restaurant, whose name loosely translates to “home away from home” in Japanese, opened in 2016 and is dedicated to serving dishes inspired by owner Maiko Kyogoku’s family favorites and honed by Executive Chef Emily Yuen’s culinary finesse.

Maiko and Emily became friends in 2013 while honing their skills at Boulud Sud. Yuen served as Sous Chef at Boulud Sud after three years as Executive Sous Chef at DB Bistro in Singapore and stints at Le Gavroche... READ MORE

Tucked away on Bleecker Street in NoHo, Bessou showcases unique and creative takes on traditional Japanese home cooking. The restaurant, whose name loosely translates to “home away from home” in Japanese, opened in 2016 and is dedicated to serving dishes inspired by owner Maiko Kyogoku’s family favorites and honed by Executive Chef Emily Yuen’s culinary finesse.

Maiko and Emily became friends in 2013 while honing their skills at Boulud Sud. Yuen served as Sous Chef at Boulud Sud after three years as Executive Sous Chef at DB Bistro in Singapore and stints at Le Gavroche in London and Vue de Monde in Australia. Kyogoku served as Director of Private Dining for Daniel Boulud and Project Manager to Artist Takashi Murakami.

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What is your favorite NYC restaurant? And what is your go-to dish? I love Upstate in the East Village. I love seafood, I love oysters, and I love dishes that are easy and unfussy. My go-to dish there is their fettuccine with clams. I don't know how they make something so simple taste so complex but it's delicious and just the thing that satisfies my cravings when I'm getting off a long shift. What is your ultimate meal? My ultimate meal would be made by mother. Grilled fish (anything in the mackerel family like sanma), a miso soup (love clams in red miso), rice, pickles, grated yam and a simple side dish like sautéed cabbage. What three things are always in your pantry? Chili oil, kewpie mayonnaise and a wedge of some interesting cheese (currently have a mimolette). If you weren't a chef, what would you be? I would be a potter. I love creating things, especially functional, beautiful pieces! If you could cook with anyone, who would that be? Julia Child. She brings so much joy to the kitchen! What’s your favorite NYCWFF memory? Being at the women's event last year, it was very cool to see so much female talent in the space.