Katsuji Ginya

The Climb

Tempura at this level is built on apprenticeship, repetition, and timing. Katsuji Ginya trained under Tempura Chef Yoshiro Iwai at Tenichi in Ginza, Tokyo, Japan, before moving into the chef/owner role at Tempura Ginya in 2012. That line of training matters: the work is carried forward through the techniques absorbed in a specialist house and then applied in a room of his own.

Today

The daily brief is straightforward: Katsuji Ginya serves as Chef/Owner and Executive Chef at Tempura Ginya in Tokyo. The position keeps the focus on tempura as a discipline, with authorship and execution held in the same kitchen.

Career - Chef/Owner — Tempura Ginya, Shirokanedai, Minato City, Tokyo, Japan (2012–present) - Executive Chef — Tempura Ginya, Shirokanedai, Minato City, Tokyo, Japan - Training under Tempura Chef Yoshiro Iwai — Tenichi, Ginza, Tokyo, Japan

Signature

The signatures point to the range tempura can carry without leaving the form. Katsuji Ginya's lineup includes shiitake mushrooms stuffed with shrimp, sea urchin tempura, and uni.

Recognition/etc A native of Kagoshima, Katsuji Ginya is identified with Tokyo tempura through Tempura Ginya, where the work is framed by specialist training and a long-running owner-chef role.

FAQ Who is Katsuji Ginya? Katsuji Ginya is Executive Chef of Tempura Ginya in Tokyo and serves as Chef/Owner there. Where did he train? He trained under Tempura Chef Yoshiro Iwai at Tenichi in Ginza, Tokyo, Japan. What is his signature? His signature dishes include shiitake mushrooms stuffed with shrimp, sea urchin tempura, and Uni. What is Katsuji Ginya's current role? Katsuji Ginya is Executive Chef. Where did Katsuji Ginya work before? Earlier in their career, Katsuji Ginya worked at Tenichi.