Yoshinori Ishii is a Japanese chef renowned for his mastery of kaiseki cuisine, his commitment to sustainability, and his pioneering work in ikejime, a traditional Japanese method of preparing fish to maintain its freshness and quality. His career has spanned prestigious kitchens in Japan, Europe, and the United States, earning him widespread recognition for his meticulous approach to cooking.

Ishii’s culinary journey began at Kyoto Kitcho, a legendary 3 Michelin-starred restaurant in Japan, where he trained for nine years. As Sous Chef, he not only mastered the art of kaiseki cuisine but also took responsibility for cultivating traditional Japanese vegetables and preserving cultural assets, including flower arranging and tableware selection. His deep understanding of Japanese culinary traditions shaped his approach to cooking, emphasizing seasonality, balance, and artistic presentation.

Following his time at Kyoto Kitcho, Ishii expanded his career internationally, serving as Head Chef at the Japanese Embassy for the United Nations in Geneva and New York. His role involved preparing refined Japanese cuisine for diplomats and dignitaries, further honing his ability to blend tradition with innovation. He later worked as Omakase Chef at Morimoto in New York, where he received the prestigious Rising Star Chef Award in 2008 and was a finalist for the Vilcek Prize for Culinary Arts.

In 2010, Ishii was appointed Executive Chef at UMU, a kaiseki restaurant in London’s Mayfair. Under his leadership, UMU earned its first  Michelin star, and in 2015, it became the first Japanese restaurant in Europe to receive two Michelin stars. Ishii’s dedication to ingredient quality led him to introduce the ikejime method to the UK, teaching local fishermen how to improve fish handling to enhance freshness and flavour. His advocacy for sustainable fishing practices significantly influenced the British seafood industry.

Beyond his Michelin-starred achievements, Ishii has been deeply involved in pop-up dining experiences, collaborating with chefs and artisans to showcase Japanese craftsmanship. His passion for pottery has led him to integrate handmade ceramics into his presentations, reflecting the synergy between kaiseki cuisine and traditional Japanese artistry.

In 2021, Ishii returned to Japan to lead Auberge TOKITO in Tachikawa, Tokyo, where he continues to innovate while preserving the essence of Japanese culinary traditions. His career is a testament to his commitment to excellence, sustainability, and the artistry of fine dining.