Taishi Yamaguchi

The progression through management-heavy kitchens shows how Taishi Yamaguchi built range without drifting from Japanese cuisine. From 2016–2020, Corporate Executive Chef at Peace Dining Corporation placed him in a role where consistency and oversight mattered as much as cooking, and where the pace of a polished operation would have demanded precision day after day. He then moved to Executive Chef at EN Japanese Brasserie from 2020–2021, continuing to work within a culinary framework anchored in Japanese cuisine and exacting standards.

Aman New York followed, where Taishi Yamaguchi served as chef from 2021–2022. The title is shorter, but the expectation in that environment remained the same: disciplined execution, clean timing, and attention to detail. From 2022–2025, he expanded that profile further as Executive Chef and Executive Sushi Chef at Katsuya NYC by SBE, a dual role that sharpened the sushi side of his practice while keeping the broader kitchen responsibilities in view.

Since 2025, Taishi Yamaguchi has held the same combined title at Akoya at the Knickerbocker Hotel in New York City. The position marks continuity more than departure: a career that has moved in measured steps toward a kitchen built around Japanese cuisine, where command comes from repetition, accuracy, and consistency.

Since 2025, Taishi Yamaguchi has held the combined title of Executive Chef and Executive Sushi Chef at Akoya at the Knickerbocker Hotel in New York City. The role places him in a kitchen identity centered on Japanese cuisine, where the standard is clean execution and refined control rather than ornament.