Chef
Fujimoto Shoichi
- Discipline
- Chef
i. Biography
Modern Japanese kaiseki, threaded with Taiwanese influences, defines Fujimoto Shoichi’s cooking.
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).
