Chef
Yoshikazu Kondo
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
- Venue
- Kinjiro · Restaurant
i. Biography
He hails from Tokyo.
The Climb
Yoshikazu Kondo’s early kitchen work was built through head chef posts at b.o.s. and at Chaya Venice, Los Angeles, California, United States. Those roles point to a cook working in public view, where timing, consistency, and control matter as much as flavor. The line from those kitchens to later leadership is one of discipline: technique held in check, and the plate kept clean of excess. That progression continues in his role as Executive Chef of Kinjiro (since 2014). In that position, Yoshikazu Kondo is defined by continuity rather than turnover, with the work centered on keeping standards steady and the kitchen moving with purpose.
Today
At Kinjiro (since 2014), Yoshikazu Kondo’s cooking is presented through restraint, measured heat, and attention to the moment a dish leaves the pass. As Executive Chef, his responsibility is not only to direct the kitchen, but to maintain the timing and consistency that shape the restaurant’s daily rhythm. The craft sits in the basics done cleanly: temperature, texture, and pace.
Signature
Yoshikazu Kondo's signature dishes include Seared Uni and Seared Santa Barbara Uni. These dishes show a hand that works with control rather than force. Seared Uni and Seared Santa Barbara Uni depend on careful heat and close attention to finish, giving the ingredient definition without pushing it past its point. The result is cooking that stays centered on the product and on the discipline required to keep it there.
Profile updated August 2026
FAQ
Asked of Yoshikazu
What is Yoshikazu Kondo's current role?
As of 2026, Yoshikazu Kondo is Executive Chef.
Where did Yoshikazu Kondo work before?
Yoshikazu Kondo's earlier career included b.o.s. And Chaya Venice.
