Mitsuru Konishi

The Climb

A First Japanese sous chef post at Taillevent Paris gave Mitsuru Konishi an early lesson in exacting standards, and in the weight that each movement carries in a serious kitchen. The role marked the start of a steady rise, and it left its mark in a style that values patience, precision, and control under pressure. Today, Mitsuru Konishi holds Executive Chef roles at Zest by Konishi and Plaisance by Mauro Colagreco, bringing the same composure to both kitchens. Across those positions, his work shows a clear, deliberate hand: menus and service guided by thought, discipline, and a preference for clarity over clutter.

Today

At Plaisance by Mauro Colagreco, Mitsuru Konishi leads as Executive Chef in Hong Kong, where French-Japanese cuisine can be expressed with nuance rather than force. The cooking here sits in clean lines and layered textures, with ingredients handled to preserve their character. Konishi’s value in the room is steadiness: the kind of control that gives a dining room shape without calling attention to itself.

In Their Words “Second of all, it was the outcome of cooking with ingredients, sometimes as simple as olive oil, eggs and bacon.” “There are two reasons that made me follow my dreams and become the chef I am today. First, my mother inspired me and influenced my work.”

Recognition

Mitsuru Konishi has received MICHELIN Guide, two Michelin stars (2014). Mitsuru Konishi’s honors include MICHELIN-starred restaurant (Zest by Konishi).