Portrait of Yusaku Nakamura
i. Biography
His cooking applies Spanish and French technique to Okinawan culinary heritage, a precise frame for a restaurant that connects place, training, and method.
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The Path
At Edition Koji Shimomura and Ca Sento, Yusaku Nakamura trained across kitchens where technique had to hold up under repetition, then carried that grounding into a leadership role. From 2021, that work continued as Executive Chef at KOKE in Kyoto, Japan.
Signature
Ryukyubon tapa is among Yusaku's signature dishes, a name that points directly to the restaurant’s handling of Okinawan reference through a controlled, cross-culinary format.
In Their Words “I was strongly drawn to his stance of catching only the fish that are needed.”
Acclaim
KOKE received Michelin one-star recognition in 2024, placing Yusaku Nakamura’s work within the category of restaurants judged on consistency, restraint, and execution.
FAQ
Asked of Yusaku
Where did Yusaku Nakamura train or study?
Yusaku Nakamura trained at Edition Koji Shimomura and Ca Sento.
What recognition has Yusaku Nakamura received?
Michelin one-star recognition for KOKE (2024).
The Sunday email
Read about chefs like Yusaku Nakamura 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.