I believe that food has the power to soften the heart and bring people naturally closer together.
Hiromi Koshimizu
Chef de Cuisine / Founder
What I Do
Expertise
-
Innovative & Creative Cuisine
Innovative & Creative Cuisine
My cuisine is grounded in traditional techniques and ideas, developed through a contemporary sensibility. Where it suits the occasion and the guests, I also draw on Japanese influences to create dishes for that day alone.
-
Bespoke Chef Service
One chef, responsible throughout
From listening to your wishes and conceiving the menu to cooking, the flow of service and the event itself, the chef takes responsibility throughout.
-
Off-site Operations
Fine cuisine in demanding settings
Even where kitchen facilities are limited, or the use of heat and service routes is restricted, I assess the conditions and plan every stage from advance preparation to cooking and service on the day.
-
Fields
Areas of work
My Approach
Philosophy
A meal is the clearest way to bring people together. This I believe.
Over 26 years in French cuisine, I have worked in settings ranging from important corporate dinners to private occasions in executives’ homes. As a private chef and a specialist in fine catering, I have seen time and again how food can change the atmosphere of a gathering.
Good food, good wine and people gathered together. When a dish is experienced as truly delicious, instinctively and wholeheartedly, something in the room changes.
Someone lets out a spontaneous “That is delicious.” Even among strangers, the atmosphere softens, smiles appear and conversation begins to flow.A meal can put people at ease, bring them closer and help a relationship move forward.
To create these living moments, I give uncompromising attention to ingredients and cooking.
My work extends beyond preparing food. I seek to understand the purpose of each gathering and the intentions of its host, then devote myself to creating the dining experience that the occasion deserves.
Cuisine is more than an accompaniment to an event. It can enrich the occasion, remain in people’s memories and sometimes begin relationships that continue into the future.
I want your guests to look back and say, “That was a memorable occasion.” As a chef, I am committed to doing everything I can to help make it so.
Background
Career
- 1980
Born in Tokyo
- 2000
Graduated from Tokyo Culinary School
- 2004
Les Cristallines, Minami-Aoyama
Sous Chef during the final year of a four-year tenure
Began his career with a year in service before entering the kitchen, developing the foundations of guest care and professional cooking.
- 2004
Moved to France: La Poularde, a one-Michelin-star restaurant
Chef Saucier (hot section)
Studied French poultry dishes and classical cuisine in depth, while setting himself the daily task of devising one original dish.
- 2006
Southern France: La Table St-Crescent, a two-Michelin-star restaurant
Chef Poissonnier (fish section)
Developed precise fish cookery and explored avant-garde cuisine in a demanding professional kitchen.
- 2008
Returned to Japan
Worked within the Les Cristallines group.
- 2010
Tokyo Baycourt Club: mal d’amour
Sous Chef
Supported the French head chef and took responsibility for financial and operational management.
- 2015
Ginza: l’art et la manière
Appointed Executive Chef
Restaurant recognition received by l’art et la manière in Ginza during Hiromi Koshimizu’s tenure as Executive Chef.
- 2018 — Gault & Millau 14 points
- 2019 & 2020 Tabelog Award — Bronze
- 2020.02
Became an independent chef
Began working independently in February 2020.
- 2021.03
Founded Hiromi Koshimizu Gastronomie
Established an independent bespoke culinary service, extending beyond the restaurant to private dining, catering and culinary direction. The business continues today.
- 2024
Culinary development for Jäger Inc., a sustainable game business
Led the food operation’s development, from kitchen design to menus, through to opening.
- 2025
Culinary development for Expression Kawaguchiko, Lake Kawaguchi
Menu and operational development
- 2025
Wedding partnership with ICU Service
Private Enquiry
Let’s begin with a conversation.
We usually reply within two business days.