i. Biography
Fumio Suzuki is Former Executive Chef of Zuicho Hong Kong; now based full-time in Singapore, and the work there is anchored in kappo cuisine and a career shaped by disciplined movement through some of Tokyo’s most exacting kitchens. The arc is measured: each stage adds control, timing, and the kind of quiet authority that reads on the plate before it reads in the room.
The Climb
Training at Kita-Ooji gave Suzuki Fumio a first grounding in rigor. From there, the pace of Tokyo’s dining scene demanded composure alongside technical fluency, and that pressure became part of the method. As Head Chef at Ginza Uchiyama in Tokyo, he took on the responsibilities of leadership in a city where detail is enforced and consistency is expected. The progression is steady rather than abrupt, built through repetition, discipline, and an increasingly assured command of the kitchen. That same refinement carries through at Zuicho, where Fumio Suzuki has served as Executive Chef since 2019. Kappo cuisine sets the terms of the work: balance, clarity, and close attention to seasonality. In that framework, his Tokyo background remains legible in the calm discipline of the plate and the controlled rhythm of service.
Today
At Zuicho in Hong Kong, the kitchen is led by Former Executive Chef of Zuicho Hong Kong; now based full-time in Singapore, and kappo cuisine is the register his work speaks in. The style rewards restraint and precision, and his menu uses that structure to keep each dish clear and direct. The influence of Tokyo shows in the measured pace of the kitchen and in a plate discipline that avoids excess.
Signature
Fumio's signature dishes include Kagoshima Satsuma Wagyu beef sukiyaki cutlet, Seasonal takikomi rice, Sea urchin somen, and Takikomi claypot rice with salmon and fish roe. Read together, they point to a chef working with texture, richness, and the comfort of rice-centered cooking, while keeping kappo’s delicacy and brightness in view. The range is specific: the weight of Kagoshima Satsuma Wagyu beef sukiyaki cutlet, the seasonal reach of Seasonal takikomi rice, the fine texture of Sea urchin somen, and the earthier warmth of Takikomi claypot rice with salmon and fish roe.
Recognition
Fumio's honors include Michelin star (2021). For the trade, the award marks the standard of work he has maintained from Kita-Ooji and Ginza Uchiyama in Tokyo to Zuicho in Hong Kong.
Profile updated July 2026
FAQ
Asked of Fumio
What is Fumio Suzuki's current role?
Fumio Suzuki is Former Executive Chef of Zuicho Hong Kong; now based full-time in Singapore.
Where did Fumio Suzuki train or study?
Fumio Suzuki trained at Kita-Ooji.
What recognition has Fumio Suzuki received?
Michelin star (2021).
