A Private Japanese
Culinary Practice.

JY Culinary Atelier accepts culinary and menu direction for hospitality businesses, bespoke private dining and luxury brand events, professional chef training in Tokyo, and a small number of selected international collaborations. Each enquiry is reviewed individually, and only projects that can be given proper attention are accepted.

Yes. Tokyo remains the base of JY Culinary Atelier, and a limited number of international engagements are accepted each year — hotel and restaurant collaborations, brand events and guest appearances. International travel is arranged as part of the agreed project scope.

Earlier is always preferable. Private dining and events are generally considered from around three months ahead, hospitality and opening projects from six to twelve months, and training programmes from three months. Shorter timelines are reviewed when the calendar allows.

Intimate counter-style dining is normally arranged for a small number of seats, while private dinners and brand events are considered at larger capacities depending on the venue, kitchen and service team available. Capacity is confirmed after the venue and format are reviewed.

Each venue is reviewed individually before a project is confirmed. Kitchen facilities, preparation space, equipment, service requirements and access conditions will be discussed during the initial project review. Where necessary, additional equipment or operational arrangements may be included in the proposal.

Team requirements depend on the location, guest count, service format and available staff at the venue. Chef Jin Yoshida may work with selected culinary and service professionals or collaborate with an approved local team. The appropriate structure is determined individually for each project.

Guest capacity depends on the dining format, venue, kitchen facilities and level of service required. Counter-led omakase experiences, private dinners and larger brand events each require different operational arrangements. Capacity is reviewed as part of the initial enquiry.

International enquiries should be submitted as early as possible. Lead time depends on the destination, project scope, travel arrangements, ingredient sourcing and local operational requirements. Availability is confirmed only after the project has been reviewed.

Yes. Menus are composed individually, and dietary, cultural and religious requirements — including vegetarian, allergy-related, halal and kosher-conscious requests — are discussed before the menu is finalised. Requirements that cannot be honoured to the expected standard are declined rather than approximated.

The initial review considers the objective of the project, the venue and kitchen conditions, the intended guest experience, timing and the resources available. It concludes with an outline of a possible approach, a working schedule and the scope required to deliver it.

Yes. JY Culinary Atelier works with luxury hotels, restaurant groups and operators, and with luxury brands seeking a Japanese culinary dimension for private hospitality, launches and invited events. Confidentiality is assumed throughout, and collaborations are disclosed only with agreement.

Yes. Training in Tokyo is application-based and open to professional chefs and culinary teams from outside Japan. Instruction is given in a small-group or individual setting, and participants are responsible for their own travel, accommodation and visa arrangements.

Fees are not published. Scope, location, schedule, duration and specific requirements differ in every engagement, so each is reviewed individually and a proposal is prepared privately once the project is understood.

Enquiries are made through the dedicated forms on this site — hospitality and restaurant projects, private events and experiences, or private culinary training. Each submission is reviewed individually by FUNDL, which manages international enquiries and project coordination.