i. Biography
The Ascent
Precision and restraint are learned through repetition before they read as style. In Osaka at Honkotsuki and in Gifu City at Takada Hachisho, Yosuke Shimizu built the disciplined base that now defines his Japanese cooking. That training continues in practice at Shumokuchou Shimizu / Syumokuchou Shimizu / 橦木町 しみず, where Yosuke is chef and the work remains measured, seasonal, and controlled.
Today
Japanese cuisine here is organized by the four seasons in Nagoya, with the flavors of Gifu given particular weight. Summer ayu and autumn matsutake mushrooms set the clearest markers for that frame. The menu reads time of year and place first, then builds the cooking around those references. The current identity is not a break from Japanese cuisine. Through Gifu’s seasonal ingredients and the Nagoya setting, Yosuke keeps the work focused on continuity, clarity, and seasonal measure.
Awards and Standing
Recognition for this cooking includes The Tabelog Award Gold winner for Shumoku Cho Shimizu (2026), Selected for Tabelog Japanese cuisine EAST "Tabelog 100" for Shumoku Cho Shimizu (2025), Silver Award for Shumokuchou Shimizu (2024), and Selected as one of the top 100 Japanese restaurants for Shumokuchou Shimizu.
Profile updated July 2026
FAQ
Asked of Yosuke
What is Yosuke Shimizu's current role?
Yosuke Shimizu is chef at Shumokuchou Shimizu.
Where did Yosuke Shimizu work before?
Earlier in their career, Yosuke Shimizu worked at Honkotsuki and Takada Hachisho.
