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NAGANO'S
PROFILE PAGE
Tsuyoshi Go Nagano, born in Tokyo, had lived in New York for over 12 years then moved to Athens, Greece.
He is a recording/concert artist, early music specialist, Japanese cuisine chef, sake sommelier, food and beverage navigator, restaurant supervisor, food & hygiene supervisor, founder/director of import/export company.
Go Nagano has performed in Brazil, Canada, Denmark, Japan, and the United States - including appearances at Carnegie Weill Recital Hall, Alice Tully Hall, and Casals Hall as well as at numerous festivals, including the American Landmark Music Festival, the Young Artists Peninsula Music Festival, the Great Lakes International Guitar Festival, SESC Interbnational Guitar Festival and the Aspen Music Festival. As a soloist, he has appeared with the New Amsterdam Symphony and Orchestra X.
He holds the Bachelor’s degree of Music from the Manhattan School of Music, and the Master’s degree of Music from the Juilliard School. He has been giving master classes on baroque music performance practice in renowned music institutes and festivals and also conducted the Guitar Chamber Music class in Aspen Music Fetival for three years in 90's. Nagano has studied interpretation of J.S. Bach under the world-renowned scholar, Dr. Rosalyn Tureck at the Tureck Bach Institute in Oxford, and continues to study and research in early music anthology on the harpsichord, clavichord and baroque lute.
11 string guitar [NAGANO MODEL 2005] by Masahiro Tanabe
managed by
TSUYOSHI GO NAGANO is a Japanese cuisine chef who combines his native rich heritage of Japanese culture with his acquired taste for the modern, organic and “globally hip.”
He specializes in preparing Tokyo’s classic Edomae Sushi -- the authentic style of sushi– but with an innovative twist that has been described as “Edomae Sushi in New Attire.”
With a special interest in horticulture and proponent of sustainable cuisine, key to Nagano’s sushi creations is, in addition to providing the highest quality and taste, to bring a level of ecological consciousness by using local and seasonal ingredients.