Portrait of Kazushige Suzuki
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 Sunday email
Read about chefs like Kazushige Suzuki 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.
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).
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).
The Sunday email
Read about chefs like Kazushige Suzuki 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.