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Joe Kimura
Chef • Author • Japanese Cuisine Specialist
Exploring the craft, technique, and culture of Japanese cooking through residencies, teaching, and writing.
Technique, Culture, and Craft
Japanese cuisine is built on technique, discipline, and respect for ingredients.
Joe Kimura has spent his career studying and teaching the craft behind traditional and modern Japanese cooking, from high end kitchens in London and Japan, to restaurants and culinary schools in Europe.
Through residencies, demonstrations, and 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.
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, video recording is not permitted, as 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.
Writing & Insights
Japanese cuisine is often simplified into recipes and trends. Joe’s writing explores the deeper techniques and cultural context behind the food.
Topics include:
sushi technique and rice preparation
knife skills and fish handling
Japanese ingredient selection
the philosophy behind traditional cooking
Professional Background
Joe Kimura has worked in restaurants in Japan, the United Kingdom, Scandinavia and Europe, focusing on sushi, ramen, robata grilling, and traditional Japanese techniques.
His career includes work in restaurants in Osaka and Wakayama, as well as senior roles in London kitchens. He later founded Japanese cooking schools in Copenhagen, where he began teaching professional-level culinary techniques to home cooks and food enthusiasts.
This combination of restaurant experience and education now informs his work through culinary events, private residencies, and online classes.
Events & Culinary Residencies
Joe regularly collaborates with food festivals, culinary schools, and private venues, offering demonstrations, guided tasting experiences, and sushi workshops.
These events focus on technique, storytelling, and the cultural context of Japanese cuisine.
The Complete Guide to Japanese Cooking
Joe is the author of a comprehensive cookbook covering more than 150 traditional and modern Japanese dishes, along with foundational techniques such as fish preparation, ingredient selection, and knife work.
The book brings together years of professional experience and teaching into a practical guide for cooks who want to understand Japanese cuisine in depth.
Learn Sushi Online
For those who want a structured introduction to sushi technique, Joe also offers live, private, online classes designed to teach the foundations of professional sushi preparation.
These sessions focus on practical technique rather than shortcuts, helping participants develop confidence working with sushi rice, fish preparation, and knife skills.
Collaborations & Media
Joe Kimura is available for:
culinary demonstrations
guest chef residencies
festival appearances
educational workshops
media and editorial collaborations
All inquiries are reviewed personally.
You can expect a response within 24–48 hours.