i. Biography
Training in Lyon and work across Japan, France, and Denmark shaped the cuisine Junichi Kato now serves at L’ARGENT. The line runs from Shizuoka Prefecture to Tsuji Culinary Institute in Lyon, then through Tateru Yoshino, Hotel de Yoshino, Astrance, AOC, Marchal, and Sublime, with each kitchen adding to a Modern French practice based in Tokyo.
Training and Lineage
Formal French training came first at Tsuji Culinary Institute in Lyon, before the craft was tested in Japanese and European kitchens. Junichi Kato worked at Tateru Yoshino in Tokyo and Hotel de Yoshino in Wakayama, then in France at Astrance in France (2009–2012), where he was assigned to the meat station. The Copenhagen period placed the work inside another climate and kitchen culture, with Junichi Kato working at AOC in Copenhagen (2012–2015) and Marchal in Copenhagen (2012–2015). The return to Tokyo brought the chef role at Sublime in Tokyo (2015–2020). Since 2020, the current post has been opening chef / head chef of L’ARGENT.
The Work Today
Modern French from Tokyo is the restaurant’s stated frame. At L’ARGENT, Junichi Kato works inside that structure rather than treating France, Japan, and Scandinavia as separate references. The cooking is described through the essences of Japan, Scandinavia, and France. Its stated philosophy is respect for seasonality, terroir, and artisanal produce, which places ingredient choice in relation to place, maker, and timing. The point of view is built from French technique and structure, carried through training in Lyon, work in Tokyo and Wakayama, the meat station at Astrance, and kitchens in Copenhagen before the return to Tokyo.
Awards and Standing
The recognition here is the progression of craft: formal training at Tsuji Culinary Institute in Lyon, followed by work through Tateru Yoshino, Hotel de Yoshino, Astrance, Marchal, and Sublime before the opening role at L’ARGENT. Signature work at Sublime gave that progression a concrete form. Fermented Mushroom brought fermentation, tableside service, mushroom preparation, and soft-boiled egg into one dish, showing technical control while keeping attention on the character of a single ingredient.
Profile updated July 2026
FAQ
Asked of Junichi
What is Junichi Kato's day job?
Junichi Kato is head chef of L'ARGENT.
Where did Junichi Kato train or study?
Junichi Kato trained at Tsuji Culinary Institute in Lyon.
What is Junichi Kato known for?
Modern French cuisine combining the essences of Japan, Scandinavia, and France.
