Chef
Shunji Nakao
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
- Venue
- Shunji · Restaurant
i. Biography
Japanese cuisine, sushi, and seasonal omakase set the frame for this work: high-quality fish is treated as the point of departure for the meal, not as a luxury added to it. In Shunji Nakao’s cooking, restraint is operational rather than decorative—seasoning is precise, placement is deliberate, and each element has a job in the sequence.
Coming Up
The early formation of the craft took place through the head chef role at Shunji in West Los Angeles, California (2012–2020), where Shunji Nakao established a precise and composed approach to Japanese cuisine. The work was defined by discipline, sushi built for clarity, and omakase menus that followed season rather than fixed display. The language of the sushi counter depends on small variables—timing, texture, temperature, and the decision not to overwork excellent fish. As head chef at Shunji in West Los Angeles, California (2012–2020), Nakao used that language with a measured hand, placing emphasis on exact choices rather than abundance. The current head chef role at Shunji (since 2021) continues the same line of work. Japanese omakase is treated as a paced seasonal sequence; sushi remains a test of precision; and the meal is built as progression, not as a set of disconnected courses.
Where They Are Now
Authentic Japanese omakase remains the working structure, with menus changing by season and high-quality fish setting the terms. Seasonality is not garnish or theme; it determines rhythm, order, and what the kitchen can responsibly put forward at a given moment. Elaborate omakase menus have included seasonal ingredients such as purple asparagus and golden-eye snapper. In Nakao’s hands, those references point to a kitchen watching timing closely: produce and seafood are used when their character can carry a course, and the sequence depends on how one preparation sets up the next. Balance is handled through the small components that often decide the meal: soy sauce, wasabi, and smoked fish. These are not side details. They function as part of the structure, shaping seasoning, pacing, and the way the palate moves through the omakase. At Shunji Japanese Cuisine in Los Angeles, United States, the food has been described as skillfully arranged omakase dishes and beautifully created edible art. Within the trade, that description places the work in a composed visual register while still tying arrangement to flavor and sequence.
Signature
Agedashi tomato “tofu” in dashi broth, Live sweet shrimp sushi dish, and Summer and Black Truffle rice mark the stated signature range. The set moves from dashi and tomato to live sweet shrimp sushi and truffle rice, showing how Nakao’s cooking works across broth, sushi immediacy, and rice as a carrier of depth.
Honors
Shunji Nakao has received One Michelin star for Shunji (2019). Recognition for the restaurant includes One Michelin star for Shunji (2019).
Profile updated July 2026
FAQ
Asked of Shunji
What is Shunji Nakao's current role?
Shunji Nakao is Chef-owner.
Where did Shunji Nakao work before?
Earlier in their career, Shunji Nakao worked at Shunji.
What recognition has Shunji Nakao received?
One Michelin star for Shunji (2019).
