Distinctions & presse

Le travail de Joe Kimura a été reconnu à travers son parcours professionnel, ses réalisations culinaires et différentes apparitions dans les médias.

Cette page présente une sélection de distinctions, d’expériences professionnelles et de publications.

Distinctions

Certaines distinctions ci-dessous ont été obtenues sous un ancien nom.

Chef de Partie at Nobu Park Lane, London
Sous Chef at Roka (Robata & Sushi), London
Head Chef at Flesh and Buns (Robata & Sushi), London
Worked at Hiramatsu, Sushi Restaurant, Osaka, Japan
Worked at Hishio Ramen, Wakayama, Japan
Founded Oiran Kokkeskole and Kimura’s Kitchen, Japanese cooking schools, Copenhagen
Head Chef for Yoshihiro Murata - at Chrysan & Hakkasan, London
Senior Chef de Partie at Gordon Ramsay’s, London

Official Certified Sushi Instructor by the All Japan Sushi Association 2016, Tokyo
Kuroobi Sushi Award 2016, Tokyo
Semi-Finalist of the World Sushi Cup 2016, Tokyo
Bronze medal at the Washoku World Challenge regional qualifier 2019, Paris
Named in the Top 10 Non-Japanese International Chefs at the Washoku World Challenge 2016, Tokyo
Bronze medal at Japanese Culinary Arts Competition 2020, London
Winner of the Asian Category NCOTY 2013, London
Silver medal at National Chef of the Year 2012, London
Winner of the Asian Category NCOTY 2011, London
Bronze medal at Hotelympia 2006, London
Winner of regional Best apprentice chef 2004, Toulouse

Selected features, interviews, and media appearances.

Full feature review of Joe Kimura’s at-home private ramen cooking classes in Denmark.

Link to online article here.

Featured recipes and in-depth review of Kimura’s Kitchen cooking school in Denmark’s top food magazine.

Recipe feature in the “Food & Sex Issue” three course foreplay of ‘foods to win her heart’ with a gourmet supper.

Joe Kimura is available for media interviews, editorial features, recipes, and professional commentary on Japanese cuisine.

For press enquiries, please use the contact form.