Shinya Otsuchihashi

Precision, discipline, and service pressure are the through-line of Shinya Otsuchihashi’s training. Lyon, France, was the starting point, and it set the terms for the work that followed: exacting kitchens, controlled technique, and daily repetition. In Tokyo, Japan, he worked in haute cuisine at The Georgian Club, then in haute cuisine at Joel Robuchon’s three-Michelin-starred chateau restaurant in Ebisu, Tokyo, Japan, where the standard of execution was fixed at the highest level.

Paris added another register to that foundation. At Saturne in Paris, France, Otsuchihashi worked in a kitchen outside his home market, and the move widened the range of references behind his cooking without loosening the discipline it required. He later worked at Restaurant Anis in Hatsudai, Tokyo, Japan, continuing a career built through carefully chosen rooms rather than broad detours. CRAFTALE in Tokyo, opened in 2015, marks the point where that accumulated experience became a project under his own direction.

The two positions show a career that has moved from training ground to leadership without leaving behind the habits formed in haute cuisine. The continuity in Otsuchihashi’s work is clear in the sequence of kitchens behind him: The Georgian Club, Joel Robuchon’s three-Michelin-starred chateau restaurant in Ebisu, Tokyo, Japan, Saturne in Paris, France, and Restaurant Anis in Hatsudai, Tokyo, Japan. That path points to a chef formed by exacting environments in both Tokyo and Paris, with CRAFTALE, opened in 2015, and his role at UPSTAIRZ carrying that background into the present.

Shinya Otsuchihashi has received Michelin Guide — one Michelin star (2017). Shinya's honors include Michelin star (2017).