Chef
Katsumi Ichikawa
- Discipline
- Chef
Portrait of Katsumi Ichikawa
i. Biography
Katsumi Ichikawa’s cooking is built on restraint, precision, and a close reading of ingredients. At Ichikawa in Milan, Italy, the plate is kept clean and direct; the work stays on preparation and delicacy, with sushi and Japanese seafood handled as disciplined technique rather than display.
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The Climb
Training at Kikunoi and later an apprenticeship with Mitsuhiro Araki in Setagaya, Tokyo, gave Katsumi Ichikawa a route defined by exacting standards. Those two addresses mark a progression of handwork and repetition, with each stop reinforcing the same demands: patience, consistency, and attention to detail. That lineage now sits behind his own sushi bar of Sushi Ichikawa (since 2012) and his role as Executive Chef of Ichikawa. In both settings, Katsumi Ichikawa works from the same focused register, refining a narrow set of skills until they carry his name without ornament.
Today
As Executive Chef at Ichikawa in Milan, Italy, Katsumi Ichikawa keeps the work centered on careful preparation and delicacy. The cooking remains tied to sushi and Japanese seafood, with clarity on the plate taking priority over anything decorative.
Recognition
His cuisine is based on well prepared ingredients with delicacy. His specialty is sushi and Japanese seafood.
FAQ
Asked of Katsumi
What is Katsumi Ichikawa's current role?
As of 2026, Katsumi Ichikawa is Executive Chef.
Where did Katsumi Ichikawa train or study?
Katsumi Ichikawa trained at Kikunoi.
What is Katsumi Ichikawa known for?
Sushi and Japanese seafood.
The Sunday email
Read about chefs like Katsumi Ichikawa in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.