i. Biography
Since 2008, Takemasa Kinoshita has been owner chef of AU GAMIN DE TOKIO in Tokyo, Japan.
Coming Up
Training at Tsuji Culinary Institute gave the work its base: technique first, then range. The result was not a rapid ascent, but a measured formation — one built on repetition, exposure, and the steady refinement that comes from working across different culinary settings. Further definition came through posts as chef at MAURESQUE in Shiroganedai, Tokyo, and as chef at AUX BACHANALES in Japan. These roles added width to the craft, showing a cook moving through different kitchens while keeping the same attention to structure and detail. By the time Takemasa Kinoshita took on AU GAMIN DE TOKIO, the work had already been shaped by a sequence of kitchens and countries that sharpened both method and point of view. Since 2008, Takemasa Kinoshita has been owner chef of AU GAMIN DE TOKIO, where that training remains visible in the way dishes are built and carried.
Where They Are Now
At AU GAMIN DE TOKIO, the cooking is marked by composition: dishes are arranged with a precise hand, but never stripped of personality. Takemasa Kinoshita’s most recognized work there includes トリュフのふわふわスフレオムレツ, a Normandy traditional dish finished with truffle-scented acacia honey sauce and truffles scattered over the omelet. The dish depends on contrast — softness against richness, and aroma held in check by careful assembly. Another signature, とうもろこしのムースと生ウニ, has remained a standard menu item and a representative specialty for 15 years. Its staying power points to a kitchen that understands what holds over time: balance, clarity, and a dish built with enough definition to keep its place. Rather than chasing novelty, it keeps returning to an idea that still reads cleanly on the plate. Taken together, these dishes show the logic of Takemasa Kinoshita’s work at AU GAMIN DE TOKIO: training carried forward, technique kept visible, and signatures that endure because the underlying structure does.
Profile updated July 2026
FAQ
Asked of Takemasa
What is Takemasa Kinoshita's current role?
As of 2026, Takemasa Kinoshita is Owner Chef.
Where did Takemasa Kinoshita train or study?
Takemasa Kinoshita trained at Tsuji Culinary Institute.
