CHEF
PROFILE
Junichi Kato
Born in Shizuoka Prefecture in 1982, Kato graduated from the Tsuji Culinary Institute in Lyon and worked at Tateru Yoshino (Tokyo) and Hotel de Yoshino (Wakayama) before moving to France in 2009. During his time at three-Michelin-starred Astrance, he was assigned to the meat station – one of only three Japanese ever to claim the distinction. At the dawn of the New Nordic cuisine boom in 2012, he relocated to Copenhagen to work at two-starred restaurant AOC and Marchal. He returned to Japan in 2015, becoming the chef of Sublime in Tokyo. Since then, he has rapidly attracted a following among gourmets in Japan and beyond for creating dishes that, while based on French cuisine, incorporate novel ingredients and presentation unique to Scandinavian cuisine. In 2020, he became the opening chef of L’ARGENT.
Born in Shizuoka Prefecture in 1982, Kato graduated from the Tsuji Culinary Institute in Lyon and worked at Tateru Yoshino (Tokyo) and Hotel de Yoshino (Wakayama) before moving to France in 2009. During his time at three-Michelin-starred Astrance, he was assigned to the meat station – one of only three Japanese ever to claim the distinction. At the dawn of the New Nordic cuisine boom in 2012, he relocated to Copenhagen to work at two-starred restaurant AOC and Marchal. He returned to Japan in 2015, becoming the chef of Sublime in Tokyo. Since then, he has rapidly attracted a following among gourmets in Japan and beyond for creating dishes that, while based on French cuisine, incorporate novel ingredients and presentation unique to Scandinavian cuisine. In 2020, he became the opening chef of L’ARGENT.
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