Chef
Kazuo Yoshida
- Discipline
- Chef
Portrait of Kazuo Yoshida
i. Biography
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.
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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.”
FAQ
Asked of Kazuo
Where does Kazuo Yoshida work?
He works at Juku in Chinatown, New York City.
Who is Kazuo Yoshida?
He is a chef whose career includes opening-chef roles at 1 or 8 and Jewel Bako, plus a chef role at Hasaki.
What is Kazuo Yoshida known for?
He is known for overseeing an entire menu, Japanese cuisine training, and customer-focused service.
Explore
The Sunday email
Read about chefs like Kazuo Yoshida 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.