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.
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 is now focused on a combination of:
private culinary residencies
demonstrations and festival appearances
small-group teaching and workshops
online sushi education
private omakase experiences
Across all formats, the approach remains consistent: a focus on clarity, technique, and the underlying structure of Japanese cuisine.
Philosophy
In traditional Japanese dining, the experience is shaped by timing, interaction, and attention to detail. It exists in a specific moment between chef and guest.
This perspective informs Joe’s work. While guests are welcome to take occasional photographs, video recording is not permitted, as it alters the dynamic of the experience.
The intention is not restriction, but focus. Allowing the food, the process, and the interaction to be experienced directly rather than through a screen.
We remember emotions and connections, not images.
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.