Portrait of Toshima Kadowaki
i. Biography
Since 2000, Toshima Kadowaki has held the owner and Head Chef posts at Azabu Kadowaki in Azabu-Jūban, Japan. The work here is continuity: one kitchen, one address, and a long run of responsibility over the same operation.
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Today
At Azabu Kadowaki in Azabu-Jūban, Minato-ku, Tokyo, the kitchen remains under Toshima Kadowaki as Head Chef. The role is current, and the standard is tied to an ongoing service rather than a single defining moment.
Signature
Toshima Kadowaki’s signature dish includes truffle claypot rice, a dish that sits squarely in the restaurant’s identity.
Recognition
The record attached to Toshima Kadowaki includes Michelin Guide 3 stars, Michelin Guide 2 stars, Tokyo Hyakumaiten, and the Tabelog Bronze Award. These are the external markers that place Azabu Kadowaki within the upper tier of Japanese dining. He is toshiya Kadowaki, born in Hokkaido in 1960, who opened Azabu Kadowaki after working at Koshi, Tsukiji Uemura, Kamogawa, and Kaiyantei. Born in Hokkaido in 1960. 1960, who opened Azabu Kadowaki after working at Koshi, Tsukiji Uemura, Kamogawa, and Kaiyantei.
FAQ
Asked of Toshima
What is Toshima Kadowaki's current role?
Toshima Kadowaki is Head Chef.
What recognition has Toshima Kadowaki received?
Michelin Guide 3 stars (2020).
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In the same rooms
The Sunday email
Read about chefs like Toshima Kadowaki in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.