Kazuo Yoshida

Career In 2018, Kazuo Yoshida became the chef overseeing the entire menu at Juku in Chinatown, New York City. The work sits on calibration: guest expectations, service pace, and menu execution all have to land together. Yoshida describes that method plainly — he starts with the kind of customer service a guest would want, then uses training and experience to carry it into the room.

At a Glance - 2010: Opening chef at 1 or 8 in Williamsburg, Brooklyn, New York City. - 2001: Opening chef at Jewel Bako in the East Village. - Chef at Hasaki in the East Village, New York City. - On training, he has said, “I learned not only Westernised Japanese cuisine at the hotel and restaurant but also the cuisine of various countries and regions through the in-flight meal companies.”

Signature

The throughline in Kazuo Yoshida’s practice is a broad working vocabulary built across hotel and restaurant service and in-flight meal companies. That range is what he points to when he describes learning Westernised Japanese cuisine alongside cuisines from various countries and regions.

In Their Words “I learned not only Westernised Japanese cuisine at the hotel and restaurant but also the cuisine of various countries and regions through the in-flight meal companies.”