Chef
Kazushige Suzuki
- Discipline
- Chef
- Based in
- New York City, New York, United States
- Venue
- Icca · Restaurant
i. Biography
The Path
Training across Tokyo, Shanghai, and Hawaii gave Kazushige Suzuki a base built on movement, discipline, and range. That combination shows up in the way he works: technically grounded, but open to a wider frame of reference than a single tradition or city. At Icca, Kazushige Suzuki serves as chef and owner and executive chef.
The Work Today
Outside his core specialty, Kazushige Suzuki has said he works with Italian cuisine as a way to keep learning and to combine methods across forms.
Signature
Kazushige Suzuki's signature dishes include cold horsehair crab pasta dish.
In Their Words “I came [to NYC] to pass on authentic sushi making techniques to the next generation of chefs.” “I love learning new things and putting them together.”
Acclaim
Kazushige Suzuki has received MICHELIN Guide, Michelin star (2022). Kazushige Suzuki's honors include Michelin star (2022).
Profile updated July 2026
FAQ
Asked of Kazushige
What is Kazushige Suzuki's current role?
As of 2026, Kazushige Suzuki is Chef and Owner.
Where did Kazushige Suzuki train or study?
Kazushige Suzuki trained at Tokyo and Shanghai.
What recognition has Kazushige Suzuki received?
Michelin star (2022).
