Chef

Fujimoto Shoichi

Discipline: Chef

Portrait of Fujimoto Shoichi

i. Biography

Modern Japanese kaiseki, threaded with Taiwanese influences, defines Fujimoto Shoichi’s cooking.

The Sunday letter

Read Made By's new profiles every Sunday.

Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.

See a sample of the Sunday email

One email a week. Unsubscribe from any issue.

The Climb

Kyoto’s Kikunoi gave Fujimoto Shoichi a first long stretch in kaiseki service, where he worked as chef from 2011 to 2015. He then moved to Den in Tokyo, serving as chef there from 2015 to 2020. The sequence matters: Kyoto and Tokyo mark the form of the work, and the years track the discipline behind it. Since 2020, Fujimoto has been Head Chef of SHO, where that foundation now shapes the kitchen’s direction.

Today

The plate language stays clear: Modern Japanese kaiseki with Taiwanese influences.

Career - Head Chef — SHO, Taiwan (2020–present) - Chef — Kikunoi, Kyoto (2011–2015) - Chef — Den, Tokyo (2015–2020)

Signature

Fujimoto's signature dishes include signature salad, clay pot rice, and shrimp taro.

Recognition

Fujimoto Shoichi has received MICHELIN Guide - One Michelin Star (2024). Fujimoto's honors include One Michelin Star (2024).

FAQ What is Fujimoto Shoichi's current role? As of 2026, Fujimoto Shoichi is Head Chef of SHO. Where did Fujimoto Shoichi work before? Fujimoto Shoichi's earlier career included Kikunoi and Den. What recognition has Fujimoto Shoichi received? One Michelin Star (2024).