Portrait of Daichi Kumagiri
i. Biography
Executive Chef at Hatou in Tokyo, Daichi Kumagiri leads a restaurant recognized with One MICHELIN Guide star. His work is centered on Edomae omakase sushi, with otsumami served as more than appetizers and a dessert note strong enough that the ice cream has been described as crazy amazing, comparable to, or better than, dessert from high-end ice cream parlors.
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Coming Up
Today, Daichi is Executive Chef of Hatou.
Where They Are Now
Kumagiri is Chef and Executive Chef at Hatou in Tokyo. The signature work includes otsumami that are served as more than appetizers. Each dish is noted for exceptional craftsmanship and unusual combinations, giving the opening part of the meal its own weight rather than treating it as a prelude. A second detail sharpens the picture: the ice cream. It has been described as crazy amazing and comparable to, or better than, dessert from high-end ice cream parlors.
For a sushi restaurant, that detail matters on the plate rather than as decoration; it identifies a kitchen where the ending receives the same level of attention as the savory sequence.
Signature
Daichi Kumagiri is a chef known for Edomae omakase sushi.
Honors
Daichi's honors include Opinionated About Dining Japan restaurant ranking: No. 54 (2026).
FAQ
Asked of Daichi
What recognition has Daichi Kumagiri received?
Opinionated About Dining Japan restaurant ranking: No. 54 (2026).
What is Daichi Kumagiri known for?
Edomae omakase sushi.
The Sunday email
Read about chefs like Daichi Kumagiri in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.