i. Biography
Since 2022, the work at Kono in New York City has been organized around yakitori, and Atsushi Kono has made that focus explicit in a 16-course yakitori omakase served single-handedly to 14 guests at a time. The format is tightly controlled, and his own standard for it is plain: “I can control butchery. I can control flavor. I can control fire.” That line is the operating principle of the room—measured, exacting, and built on restraint rather than excess.
The Path
Training at Musashino Culinary Institute gave Atsushi Kono an early technical base before he entered professional kitchens. In 2006, he became executive chef at Yakitori Torishin in Hell's Kitchen, Manhattan, a step that established the discipline associated with his name and clarified the line from student to chef / owner. The progression has been defined by technique, rhythm, and the direct management of heat and smoke. Today, Atsushi is chef / owner of Kono, a position he has held since 2022.
The Work Today
At Kono, the service is built to read as calm even when the pace demands constant control. His daily wish is practical and specific, centered on the conditions that keep a kitchen usable: “I just pray very simply, good days, enjoy the customer, our meal and safety on my team. So that's my wish every day.” The statement maps the priorities of the restaurant clearly—hospitality, consistency, and team safety set the terms under which the meal can proceed.
Signature
The 16-course yakitori omakase at Kono is the defining expression of Atsushi Kono’s work. Served single-handedly to 14 guests at a time, it is structured as a sequence rather than a single centerpiece, with each course dependent on timing, repetition, and control. The format puts butchery, flavor, and fire under direct management, and its effect comes from pacing as much as execution.
In Their Words “I just pray very simply, good days, enjoy the customer, our meal and safety on my team. So that's my wish every day.” “My cooking style is always, use tempo. I'm doing cooking like I'm dancing.”
Acclaim
Atsushi's honors include James Beard Award nomination, Best Chef: New York State.
Profile updated July 2026
FAQ
Asked of Atsushi
Where did Atsushi Kono train or study?
Atsushi Kono trained at Musashino Culinary Institute.
What recognition has Atsushi Kono received?
James Beard Award nomination, Best Chef: New York State.
