i. Biography
Before Ryo Kawasaki became chef of Yakiniku Ten in Tokyo, Japan, his career began at Brasserie Tablose in Daikanyama, Tokyo, a first kitchen that gives his story a precise point of origin. Since 2019, he has led the kitchen at Nishiazabu Yakiniku Ten, and his career is now identified with meat dishes and with Tokyo dining rooms recognized on restaurant lists.
Where It Started The beginning has an address: Brasserie Tablose in Daikanyama, Tokyo. That is where Kawasaki’s chef’s career began, before the later focus on meat dishes and before the recognition attached to his work in the city’s yakiniku scene. In a lineage-style reading of his path, the first house matters less as decoration than as placement. It locates his formation in a specific Tokyo neighborhood and gives the later story a clear starting point: a chef entering professional cooking, then moving toward a specialty centered on meat.
Who Shaped Them Influence in Kawasaki’s story is traced through houses and restaurants. Brasserie Tablose supplies the opening chapter; the later chapters are written through the TEN kitchens in Tokyo and the outside lists that mark the work. In 2023, Opinionated About Dining recommended Yakiniku Ten on its Leading Restaurants in Japan list. The following year, the same list ranked the restaurant #429, then placed it at #448 in 2025. Those annual placements give the work a visible chronology: recommendation, ranking, then another ranked return.
The Work Today
Since 2019, Kawasaki has been chef of Nishiazabu Yakiniku Ten in Tokyo, Japan. The role sits beside his title as chef of Yakiniku Ten, and together they frame a career centered on meat dishes rather than a broad, unfocused repertoire. His 2025 honors also include Tabelog’s yakiniku TOKYO Tabelog 100 for Nishiazabu Yakiniku X in Tokyo. Read alongside the Opinionated About Dining placements, that recognition places his work within a Tokyo conversation where yakiniku restaurants are compared closely and annually. What remains most legible is the line from Daikanyama to Nishiazabu: a chef’s career beginning at one named Tokyo address, then continuing through kitchens where meat is the central craft.
Profile updated July 2026
FAQ
Asked of Ryo
What tradition or house shaped Ryo Kawasaki?
His chef’s career began at Brasserie Tablose in Daikanyama, Tokyo, the house at the start of his formation.
Who has Ryo Kawasaki mentored?
Kawasaki’s approved profile centers on his restaurant roles and recognitions in Tokyo.
Who did Ryo Kawasaki train under?
His chef’s career began at Brasserie Tablose in Daikanyama, Tokyo.
