日本のおかず 西　健一郎　著 ﾆｼｹﾝｲﾁﾛｳ 幻冬舎 :9784344014701

西健一郎 / Kenichiro Nishi

**西健一郎の名を刻む料理人、京料理の先駆者**
和食料理人で、京料理店「京味」亭主。京都出身で著名な京料理人である西音松の四男として生まれる。17歳で高級割烹で修行を始め、1967年に東京に独立して店を開く。その後、二度目の修行を行い、70歳を過ぎた父親から教えを仰ぐ。この経験が、京料理をさらに高度に発展させるきっかけとなった。晩年はメディアに出演し、「京味」の12か月の連載で知られる。
**Q&A**
Q：何をされた方ですか？
A：京都で有名な京料理人である西音松の四男として生まれる。これにより、幼い頃から料理人になるよう命じられていた。
Q：有名な作品は何ですか？
A：「京味」の12か月は、長年の贔屓の一人作家平岩弓枝との共著であり、「文藝春秋」に13回連載されました。また、「美味しんぼ」でも実名で出演しており、有名な作品です。
English Summary
**Kenichiro Nishi's name as a chef and a pioneer of Kyoto cuisine**
A Japanese cuisine chef and the owner of the Kyoto restaurant ``Kyomi''. Born in Kyoto as the fourth son of Nishiotomatsu, a famous Kyoto chef. He began training at a high-class Japanese restaurant at the age of 17, and opened his own restaurant in Tokyo in 1967. After that, he underwent a second training session and received instructions from his father, who was over 70 years old. This experience led to the further development of Kyoto cuisine. In his later years, he appeared in the media and is known for the 12-month series ``Kyo Aji.''
**Q&A**
Q: What did you do?
Born in Kyoto as the fourth son of Nishiotomatsu, a famous Kyoto chef. As a result, he was ordered to become a chef from an early age.
Q: What are your famous works?
12 Months of Kyoto Flavor was co-authored with Yumie Hiraiwa, one of my favorite authors for many years, and was serialized 13 times in Bungeishunju. She also appeared in ``Oishinbo'' under her real name, which is a famous work.
Wikipedia:西健一郎

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