Shunichi Matsushita

The Climb

Training at Tsuji Culinary Institute gave Shunichi Matsushita the discipline and precision that now define his work. The school provided the framework; the years after it gave that framework use. In the Head Chef role at Kioicho Fukudaya, the job calls for exact technique, but also for balance, restraint, and a steady regard for continuity. The result is a career built step by step toward a kitchen where details carry weight.

Today

At Kioicho Fukudaya, the Head Chef role is stated without ornament: “I’m Shunichi Matsushita, the Head Chef at Kioicho Fukudaya.” The kitchen’s range extends beyond Tokyo through direct exchange with producers across Japan. The work depends on listening as much as on directing: “Since no one person can know everything, I make it a point to listen to producers from all over Japan.” Kioicho Fukudaya’s history remains part of the daily work, carried through dishes and service pieces that connect the present kitchen to what has come before. “Having been in operation for over 80 years, we use many historical dishes and serving pieces.” Guest experience is treated as the measure that counts. The aim is straightforward: “Our goal is simple: to make our guests happy and create an experience they’ll want to return for.”

Signature

Shunichi Matsushita’s signature dishes include Kitasanriku uni and grilled Japanese Kuroge beef with wasabi soy sauce. The pairing points to a kitchen that works with clarity and richness, allowing the ingredients to hold the lead while the technique stays disciplined.

In Their Words “Since no one person can know everything, I make it a point to listen to producers from all over Japan.” “Our goal is simple: to make our guests happy and create an experience they’ll want to return for.”

Recognition

This work links the Southern Nagano upbringing to the present-day habit of learning from producers across Japan.