i. Biography
The Climb
At Kitajimaya, Yoshikazu Oishi worked as sous chef, a role that would have demanded line discipline, timing, and the kind of repetition that sharpens technique. The arc reads as one built on operational control as much as kitchen craft, with the habits of service carrying into the habits of leadership. He later returned to food as Executive Chef at Oishi in Tokyo, Japan, bringing that dual perspective back into a restaurant setting. From 2024, Yoshikazu Oishi has served as vp, Country Manager for japan at Morse Micro in Japan, continuing a career that moves between hospitality, strategy, and executive responsibility.
Today
The kitchen language here is one of precision and restraint, with the restaurant’s identity carried by the pairing of the two traditions and the exacting manner in which they are presented.
Career - sous chef — Kitajimaya - VP and President — Richtek Japan Inc. - VP, Country Manager for Japan — Morse Micro, Japan (from 2024) - Executive Chef — Oishi, Tokyo, Japan
Signature
The first relies on contrast: Foie Gras and scallop set against each other in a way that brings texture and layering into focus. The second works from a slower register, built to unfold rather than announce itself, with a weight that comes from patience more than force.
Recognition
The slow-braised Beef Tongue Stew is notable for combining classic French reduction techniques with traditional Japanese clay-pot cooking and requiring days of preparation. That puts the dish at the point where technique and tradition meet, with time functioning as part of the method. French reduction concentrates the sauce and builds depth, while clay-pot cooking carries the steady heat associated with Japanese practice. The result is a dish shaped by process, not speed.
FAQ Where did Yoshikazu Oishi work before? Yoshikazu Oishi's earlier career included Kitajimaya, Richtek Japan Inc, and Morse Micro.
