i. Biography
The award sits on a compact record: training at Quintessence and Hajime, and a specialty in eel cuisine. On paper it is spare; in practice it points to a kitchen style built on discipline, restraint, and close attention to detail.
Coming Up
Quintessence and Hajime gave Masaki Kuzuhara a strict technical base. In kitchens like those, training is not a phase of introduction but a daily test of timing, consistency, and control. From that environment, he developed a manner of cooking that reads as precise and composed rather than expansive. That foundation carries into the work that followed. The career is defined less by range than by focus, with each part of the record reinforcing the same values: concentration, discipline, and a preference for clarity over ornament. Since 2015, Masaki Kuzuhara has been Head Chef and owner-chef of Reminiscence, where those influences are organized into a single restaurant identity.
Where They Are Now
Reminiscence is the clearest reference point in Masaki Kuzuhara’s current profile. It is the restaurant tied to his role, his awards, and his specialty, which gives the recognition a fixed setting rather than a floating reputation. The context matters: this is a body of work read through one dining room in one Japanese city. That connection to place sharpens the record. Reminiscence is where the training from Quintessence and Hajime becomes legible in finished service, not as an abstract pedigree but as working method. The restaurant shows how technical discipline can be carried forward without losing specificity. Eel cuisine is the named specialty. In a compact profile, that detail does a lot of work: it identifies the craft through which Masaki Kuzuhara is recognized and anchors the kitchen’s identity. The Michelin Guide and Gault & Millau awards sit alongside that specialty, marking the restaurant’s standing without changing the scale of the operation itself.
Honors
Masaki's honors include two stars (2019) and Gault & Millau: 3 toques. They fit a profile built on precision and restraint: clear recognition for work that is exacting, disciplined, and tightly defined.
Profile updated July 2026
FAQ
Asked of Masaki
What is Masaki Kuzuhara's current role?
As of 2026, Masaki Kuzuhara is Head Chef and owner-chef.
Where did Masaki Kuzuhara train or study?
Masaki Kuzuhara trained at Quintessence and Hajime.
What recognition has Masaki Kuzuhara received?
Two stars (2019).
