i. Biography
The Climb
Mai Nagamatsu’s work in food took shape in 2015 through a select shop selling katsuobushi. That opening mattered less as a retail launch than as a clear statement of practice: a focus on a single ingredient, handled with attention to texture, aroma, and economy. From the start, Mai’s craft read as disciplined and specific, with the kind of precision that defines a maker’s lane early. By 2025, that same approach had moved into service as chef at Kaisersaal in Ravensburg, Germany. The role broadened the setting without changing the underlying method. The work still points back to the same priorities: close attention, control, and a direct relationship to the material being cooked. Today, Mai works with Katsuo Shokudo in a borrowed bar space of Katsuo Shokudo (since 2017). The arrangement is unusual in structure but clear in intent: a compact setting built around a defined culinary language. In that space, Mai’s work stays intimate and measured, with the emphasis on concentration rather than display.
Today
Mai’s current practice continues the line established in 2015: a craft built on restraint, repetition, and a tight focus on what the food is meant to say. At Katsuo Shokudo and at Kaisersaal in Ravensburg, Germany, the through line remains consistent. Each step adds scale or context, but the method stays rooted in control, specificity, and a direct hand.
Recognition
Mai's honors include Michelin Star (2025).
Profile updated July 2026
FAQ
Asked of Mai
What recognition has Mai Nagamatsu received?
Michelin Star (2025).
