i. Biography
Daisuke Tsuji’s name sits inside that progression as evidence of a chef moving through an urban restaurant circuit with precision rather than noise.
Coming Up
Chef of Convivio and Executive Chef of Tinc gana, Daisuke Tsuji occupies roles built on control, craft, and continuity. The work implied by those titles is practical: holding service together, keeping standards aligned, and making the pass feel composed under pressure.
Where They Are Now
Technique in Tsuji’s work appears as presentation and timing as much as flavor. “I used to make my own bottarga every year and serve it by shaving it in front of customers, but now I have them enjoy other ingredients like truffles instead.” The point is direct: a prepared ingredient can be turned into a table-side gesture, and the same instinct can be redirected toward other products when the room calls for it. Systems matter as much as the plate in Tsuji’s own framing. “Obtaining MSC certification for an oyster farming business is said to be a world-first achievement for the hanging culture method, where oysters are grown by being suspended from rafts at sea.” The emphasis sits on method and structure: hanging culture, rafts at sea, oysters handled through a process that depends on patience and exact execution.
In Their Words “Obtaining MSC certification for an oyster farming business is said to be a world-first achievement for the hanging culture method, where oysters are grown by being suspended from rafts at sea.” “I used to make my own bottarga every year and serve it by shaving it in front of customers, but now I have them enjoy other ingredients like truffles instead.”
Profile updated August 2026
FAQ
Asked of Daisuke
Where is Tinc gana based?
Tokyo, Japan.
Where else has Daisuke Tsuji worked?
Convivio in Tokyo, Japan.
What is Daisuke Tsuji's craft?
Executive Chef — Tinc gana (Tokyo, Japan).
