Portrait of Manabu Asanuma
i. Biography
Before Manabu Asanuma became Executive Chef of Muku in New York City, his formation began at culinary school in Miyagi. That grounding shows in a style built around seasonality, simplicity, and intention, with restraint, clear flavor, and respect for the ingredient carrying the work.
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Coming Up
Manabu Asanuma trained at culinary school in Miyagi before heading to New York, where he honed his craft as chef at Uchu in New York, chef at Odo in New York, and chef at Sushi Ichimura in New York. Today, Manabu is Executive Chef of Muku.
Where They Are Now
At Muku in New York City, Asanuma serves as Executive Chef. The kitchen’s brief is seasonal, simple, intentional nihonryori, with restraint rather than ornament guiding the plate. The technique list is classical and direct: raw, grilled, simmered, steamed, and fried. Those methods are used to present ingredients plainly, with clarity doing the heavy lifting.
Recognition
Manabu Asanuma has received RED U-35 — Silver Egg.
FAQ
Asked of Manabu
What is Manabu Asanuma's current role?
As of 2026, Manabu Asanuma is Executive Chef.
Where did Manabu Asanuma train or study?
Manabu Asanuma trained at Culinary school in Miyagi.
What recognition has Manabu Asanuma received?
RED U-35 Silver Egg.
The Sunday email
Read about chefs like Manabu Asanuma 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.