i. Biography
His cooking is built on restraint: French technique applied with Japanese attention to ingredient quality, and plated with enough room for each element to read clearly. That clarity is part of the method. The menu changes daily with the season and the arrivals, so the plate is always tied to the moment it leaves the pass rather than to a fixed formula.
The Climb
Paris sharpened the line of work for Ryuya Ono. At Table (with Bruno Verjus), where he served as sous-chef, and at Maison in Paris, where he worked alongside chef Sota Atsumi, the pace and standards pushed precision to the front of the kitchen. Those years in the city established a way of cooking that treats restraint as a working tool, not a lack: a means of keeping technique, detail, and control in view. Today, Ryuya is chef of Magma.
Today
At Magma, Ono cooks as chef with a measured hand. The kitchen follows a similar register: deliberate, attentive to what is in front of it, and unwilling to add flourish without purpose. The season is not a decorative note here; it drives the plate. That daily shift gives the restaurant its rhythm, and it suits a style that relies on delicacy, exactness, and the natural changes of produce.
Signature
Ryuya's signature dishes include meringue filled with cherry tomatoes and vine peach sorbet and monkfish with broccoli florets, buttermilk, and trout eggs. Both show the same working logic: clean flavor, clear contrast, and compositions built to stay light without losing structure. The meringue filled with cherry tomatoes and vine peach sorbet leans bright and lifted; monkfish with broccoli florets, buttermilk, and trout eggs sits in a quieter register, where texture and freshness carry the plate. In both, the point is precision rather than ornament, with each ingredient kept legible inside the whole.
Profile updated July 2026
FAQ
Asked of Ryuya
What is Ryuya Ono's current role?
As of 2026, Ryuya Ono is chef.
Where did Ryuya Ono work before?
Ryuya Ono's earlier career included Table (with Bruno Verjus) and Maison.
What is Ryuya Ono known for?
A refined cuisine where each product has its place, without superfluous decoration; rooted in French techniques and a Japanese commitment to ingredient quality, with a daily-changing menu shaped by seasons and arrivals.
