i. Biography
The Climb
Timing, restraint, and the discipline of repetition start early in this path. He then took an unusual step into a no-pay intern role at an architectural designer's office in Tokyo, Japan, a setting that points to a parallel education in structure, proportion, and visual logic. Soba work demands a different register of precision, and Kotani entered that line at Kyorinbo in Yokohama, Japan as a soba trainee. In that role, the craft sits in plain view; there is little room for excess, and the standards are legible in the finished bowl. He later moved to Kyoto, Japan, where he served as Executive Chef at Shigetsu in Kyoto, Japan, taking on the responsibility of guiding the work, setting the pace, and turning training into service. Those stages now read as the foundation for a wider platform. Kotani is founder & CEO of WORLDWIDE-SOBA, INC, founder & ceo of WORLDWIDE-SOBA JAPAN, INC, and partner of WORLDWIDE-SOBA, ASIA. He is also Goodwill Ambassador of Ministry of Agriculture, Forestry and Fisheries Japan, director of All Japan Food Association (AJFA), and founder of NPO New York Japanese Culinary Academy, Inc. Taken together, those roles place him in leadership, advocacy, and the preservation of Japanese culinary culture.
Today
Institution-building now sits alongside kitchen work. As founder & ceo of WORLDWIDE-SOBA, INC. and founder & ceo of WORLDWIDE-SOBA JAPAN, INC., Kotani is involved in carrying soba into a broader professional setting. His partnership in WORLDWIDE-SOBA, ASIA extends that reach regionally, while his role as Goodwill Ambassador of Ministry of Agriculture, Forestry and Fisheries Japan gives the work a public dimension. Education and exchange are also part of the remit. Kotani's position as director of All Japan Food Association (AJFA) and founder of NPO New York Japanese Culinary Academy, Inc. points to an interest in how culinary knowledge is organized, shared, and maintained across borders. The titles mark a career built at the intersection of craft, institution, and cultural continuity.
Recognition
Recognition here is tied to position and responsibility. Being named Goodwill Ambassador of Ministry of Agriculture, Forestry and Fisheries Japan places Kotani in a representative role. Serving as director of All Japan Food Association (AJFA) signals standing within a wider food organization. Founding NPO New York Japanese Culinary Academy, Inc. indicates a commitment to building a place where culinary knowledge can be held, organized, and passed along. It reflects persistence, apprenticeship, and the slow accumulation of trust across different forms of work and different cities.
Profile updated July 2026
FAQ
Asked of Kotani
What is Kotani's current role?
As of 2026, Kotani is Executive Chef.
Where did Kotani work before?
Kotani's earlier career included local restaurant, architectural designer's office, and Kyorinbo.
What is Kotani known for?
Shojin ryori.
