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Kazutaka Ozawa
World's 50 Best
- Discipline
- Other
i. Biography
The Path
The dining room is where Kazutaka Ozawa built his discipline. He began at Apicius in 1994 as a junior waiter, learning the profession through service timing, table rhythm, and the steady mechanics of guest care. Those early years at Apicius established a working style defined by precision, restraint, and attention to how the room moves. Wine service took a more central place in 2007, when Ozawa moved to Quintessence as director and chief sommelier. The role put him in charge of the restaurant’s wine and dining experience, where cellar knowledge had to stay in step with menu pacing and the demands of each course. At Quintessence, the work sat in the narrow space between selection and service, with each bottle chosen to fit the meal’s cadence. Since 2016, Ozawa has served at Crony as co-founder and co-manager, sommelier. The position keeps him close to the floor, where leadership is measured through service, timing, and judgment rather than distance from it. At Crony, his presence has remained tied to the daily work of the dining room, carrying both operational responsibility and sommelier control within the same service structure.
The Work Today
Since 2016, he has held his current role at the Tokyo restaurant, where management and sommelier work are part of the same service cycle. Ozawa’s approach joins Japanese hospitality with an understanding of world terroirs, but the result is deliberately controlled rather than showy. The wine is meant to work with the meal, clarifying it, supporting it, and keeping the table in balance. That logic runs through the way he pairs. Each selection is made to serve the course in front of it and prepare the one that follows, keeping the meal coherent from first pour to final plate. The method depends on calm execution and close reading of the room. In that sense, Ozawa’s service style is built on the same values that shaped his earlier posts: measured decisions, clean coordination, and a clear sense of what the dining room needs.
Acclaim
Kazutaka’s honors include Asia’s Best Sommelier Award (2025).
Profile updated July 2026
FAQ
Asked of Kazutaka
Where did Kazutaka Ozawa work before?
Kazutaka Ozawa's earlier career included Apicius and Quintessence.
What recognition has Kazutaka Ozawa received?
Asia's Best Sommelier Award (2025).
