About Joe Kimura
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Joe Kimura is a chef specializing in Japanese cuisine, with professional experience in Japan and Europe and a focus on technique-driven cooking and culinary education.
He began his career in France, before continuing in London in Japanese kitchens, including roles at restaurants such as Roka and Nobu, as well as within the Hakkasan group. During this time, he worked with internationally recognized chefs and restaurant groups, including Gordon Ramsay and Yoshihiro Murata.
He then traveled to Japan, where he worked in restaurants in Osaka and Wakayama, developing a foundation in Japanese culinary techniques such as sushi, ramen, kaiseki, and traditional preparation methods. He later continued his work in Scandinavia, where he established his cooking schools.
Through private chef experiences, demonstrations, and online educational programs, his work focuses on helping people understand not only how Japanese food is prepared, but why these techniques developed and the history and culture behind each dish.
Founder & Education
Following his time in restaurant kitchens, Joe moved into culinary education, founding Japanese cooking schools in Copenhagen, including Oiran Kokkeskole and Kimura’s Kitchen.
These schools were developed to address a gap in how Japanese cuisine is often taught outside Japan, moving beyond simplified recipes toward a more structured understanding of technique, ingredients, and process.
Teaching focused on:
sushi rice preparation and consistency
knife skills and fish handling
ramen and broth development
traditional Japanese cooking methods
The emphasis was on building repeatable skills, allowing students to develop confidence and precision in their cooking.
Author
Joe is the author of a comprehensive cookbook on Japanese cuisine, covering more than 150 traditional and modern dishes alongside the foundational techniques required to prepare them.
The book reflects both professional kitchen experience and years of teaching, offering a structured approach to understanding Japanese cooking in depth.
The book is available in English and Danish versions, exclusively on Joe Kimura’s websites.
Current Work
Joe’s work today encompasses:
Private dining and bespoke Japanese culinary experiences in villas, private residences, and luxury chalets
Sushi residencies and guest chef collaborations with hotels and hospitality partners
Private sushi classes, small-group workshops, and culinary demonstrations
Online education in sushi, ramen, and Japanese cuisine
Culinary events, festivals, and international competitions
Writing and authorship, including his comprehensive Japanese cookbook
Across these different settings, his approach remains consistent: a commitment to technique, precision, and authenticity, combined with a deep respect for the traditions of Japanese cuisine and the individuality of each dining experience.
The Experience Over Content
“ICHIGO ICHIE”
Much of modern food culture is designed for the camera. Dishes are often created to be photographed or filmed rather than experienced.
Traditional Japanese dining culture approaches food differently. In many restaurants in Japan, photography is discouraged or phones are not permitted at all.
The intention is simple: guests should be present with the food, the chef, and the moment.
While guests are welcome to take occasional photographs, the experience is intended to be enjoyed in the moment rather than documented.
The focus of Joe’s work is not on producing content but on creating a genuine culinary experience, one centered around culture, conversation, and shared appreciation of Japanese cuisine.
A simple philosophy: We remember emotions and connections, not image feeds.
Joe Kimura’s work is centered on developing a deeper understanding of Japanese cuisine through technique, structure, and direct experience, maintaining the principles that define it while making them accessible to a wider audience.