i. Biography
The Climb
Training at Ode gave Yusuke Namai his first hard lesson in repetition, attention, and kitchen discipline. That early work established the base of his cooking: measured, close to the pass, and shaped by the day-to-day demands of service. Ode did not just teach technique; it gave him a working rhythm he later carried into his own leadership. Returning to Ode as chef-owner, Yusuke Namai now occupies the same name from a different position, moving from trainee to steward while keeping the place’s history in view.
Today
Chef-owner is the position where Yusuke Namai’s training and responsibility meet at Ode. The role requires the precision of a cook, the judgment of a lead, and the steadiness to keep a kitchen pointed in one direction. Because his path runs from training at Ode to leading Ode, the work reads as continuity rather than reinvention. Yusuke Namai’s present-day profile is defined by that handoff: craft learned inside the restaurant, then carried forward with ownership.
Signature
Drag_n Ball is among Yusuke Namai’s signature dishes. The name itself carries a note of play, setting it apart in a profile otherwise built on training, role, and recognition. In trade terms, a signature dish is often the quickest way to locate a cook’s sensibility, and Drag_n Ball functions that way here for Yusuke Namai. It is one of the markers by which his cooking is identified and remembered.
Recognition
Asia's 50 Best Restaurants ranked Yusuke Namai’s Ode at No. 13 in 2022 and No. 27 in 2021. Those placements give a clear record of how the restaurant was received across consecutive years. For Yusuke Namai, the two rankings place Ode within the regional field of contemporary dining and show the attention the work drew in 2021 and 2022.
Profile updated July 2026
FAQ
Asked of Yusuke
What is Yusuke Namai's current role?
As of 2026, Yusuke Namai is Chef-owner of Ode.
Where did Yusuke Namai train or study?
Yusuke Namai trained at Ode.
What recognition has Yusuke Namai received?
Asia's 50 Best Restaurants, ranked No. 13 (2022).
