Tsuyoshi Go Nagano

WELCOME TO

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.

Tsuyoshi Go Nagano

ARTIST

Early Music Specialist

on Eleven string guitar and

14-course baroque lute

Specialized in early music performance, Go Nagano’s “Renaissance and Baroque program” and “All Bach program” performed on an eleven string guitar have been highly acclaimed by critics and audiences alike. Past years, he was appointed as a music director for theatrical plays, “Korczak” and "Sea Under Moonlight," presented by Haiyuza, one of the most prestigious theatre companies in Japan, and had worked as the director for concert series “bach story” and “bach plus” by ArtLine Promotion.

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

Conde Claros

00:00 / 00:35

Chopin Nocturne opus9 no.1

00:00 / 00:50

Fantasie

00:00 / 00:35

in Carnegie Recital Hall, New York

In Oxford, at Tureck Bach Institute

with Grammy Award Winner, Sharon Isbin in Aspen Music Festival

with a Guitar Legend, Julian Bream

in Carnegie Recital Hall, New York

with 11 string guitar "Nagano Model" by Masahiro Tanabe

at Yamaha Hall in Tokyo, 2005

Tsuyoshi Go Nagano

CHEF

Japanese Cuisine Chef and Sake Sommelier

Growing up in his native Tokyo, Japan, Nagano was immersed in several of Japan’s cultural traditions: the high art of the tea ceremony; the very intense spiritual and beautiful “arrangement” of Japanese flora known as ikebana; and the creation of sushi. [Nagano’s brother is a Japanese Edomae sushi chef; his aunt, a highly respected priestess of both the tea ceremony and ikebana; and his uncle, owner of “Shingo,” one of Manhattan’s most legendary sushi restaurants of the 80s.]

In addition to his work as a Japanese Cuisine chef with roots in the rich tradition of the art of making sushi, but with an inventive, imaginative twist, Nagano is qualified as a Sake Sommelier, Japanese Sake Quality Appraiser and Food and Beverage Navigator by Sake Service Institute (TOKYO).

He has held the positions as a sushi chef / executive chef in some of the most well known award winning restaurants in Greece such as OOZORA, NAMMOS Mykonos, Matsuhisa Mykonos, and GAKU.

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.