永松 真依
1987年生まれ、神奈川県育ち、成城大学文化史学科卒業。
鰹節を削る祖母の姿に魅了されたのを機に、鰹節の魅力に開眼。
以来、全国浦々の生産地を訪れる「かつお旅」をはじめる。
2015年、鰹節の販売ショップ「かつお舍」を立ち上げる。
2017年、東京・渋谷に鰹節を手削りする料理店
「かつお食堂」をオープン。
「鰹節の心」を伝える一心で、各地での講演やワークショップ、食育などのイベントを通して、手削りの鰹節の普及、鰹節の魅力を伝える活動も行う。
かつお食堂は、「ミシュランガイド東京2022/23/24/25/26と5年連続
「ビブグルマン」に掲載されました。
Katsuo Shokudo Owner
Katsuobushi Evangelist
Mai Nagamatsu
Born in 1987 and raised in Kanagawa Prefecture, she graduated from the Department of Cultural History at Seijo University.
Her fascination with bonito flakes (katsuobushi) began when she was captivated by the sight of her grandmother shaving them by hand. This experience opened her eyes to the profound appeal of katsuobushi and inspired her to embark on "Katsuo Tabi" (bonito journeys), visiting production regions all across Japan.
In 2015, she launched "Katsuosha," an online shop dedicated to selling katsuobushi.
In 2017, she opened "Katsuo Shokudo" in Shibuya, Tokyo, a restaurant where katsuobushi is freshly shaved by hand for each dish.
Driven by a singular passion to share the "soul of katsuobushi," she actively promotes the tradition of hand-shaved bonito flakes and spreads awareness of its culinary charm through lectures, workshops, and food education events nationwide.
Katsuo Shokudo has been awarded the "Bib Gourmand" in the Michelin Guide Tokyo for five consecutive years (2022, 2023, 2024, 2025, and 2026).
