JY
A chef's hands finishing a delicate Japanese dish on ceramic in a dark kitchen

By Introduction and Private Enquiry

A Private Japanese
Culinary Practice.

Shaped by season, discipline and a lifetime of experience.

Selected culinary collaborations, restaurant development, private experiences and professional training from Tokyo.

Private EnquiriesHospitality Partners

The Chef

Jin Yoshida

Monochrome portrait of Chef Jin Yoshida in black chef's wear

For more than three decades, Chef Jin Yoshida has shaped a deeply personal approach to Japanese cuisine through experience in Tokyo, Italy and New York.

Built through trusted introductions and long-standing relationships, his private practice reflects seasonality, precision and the individual guest.

  • Japanese cuisine and kaiseki foundations
  • More than 30 years of international culinary experience
  • Private dining, professional training and selected collaborations

A Private Practice

An experience discovered through trust and introduction.

Built through introductions and personal recommendations, each private experience is shaped around the season, the occasion and the guests.

Every private arrangement begins with a conversation.

A quiet Japanese counter prepared before guests arrive
Individual place settings arranged one seat at a time
The chef's hands finishing a delicate dish
Unidentifiable silhouettes of guests behind a lit paper screen

Private arrangements are considered individually and remain subject to availability.

Recognition & Discretion

Selected Recognition

Featured in the Louis Vuitton City Guide Tokyo.

Chef Jin Yoshida’s culinary work in Tokyo has been featured in the Louis Vuitton City Guide Tokyo.

Independent editorial listing. No partnership or endorsement is implied.

A single table quietly set with fine ceramic ware and linen in a darkened Japanese dining room

A Table Built on Trust

Trusted by distinguished guests from Japan and around the world.

Distinguished guests from Japan and around the world have discovered his table through trusted introductions and personal recommendations.

A quiet counter prepared with care before guests arrive

Guest names are never disclosed. Discretion is part of the hospitality.

For Hospitality Partners

Japanese culinary direction for distinctive hospitality concepts.

Culinary direction for new restaurant openings, hotel dining concepts and hospitality groups developing a distinctive Japanese offering.

Discuss a Hospitality Project

Working With

  • Luxury Hotel Groups
  • Hospitality Companies
  • Restaurant Groups and Developers
  • F&B and Culinary Directors

Culinary Advisory Services

Scope and availability are determined individually for each project.

From Concept to Opening

A culinary identity built for the place, the market and the guest.

The objective is not to reproduce a Tokyo restaurant abroad, but to develop a credible Japanese culinary concept suited to its local market.

A Selected Project Journey

  1. 01

    Discovery

    Property, market and positioning.

  2. 02

    Culinary Direction

    Concept, menu structure and season.

  3. 03

    Development

    Dishes, recipes and local adaptation.

  4. 04

    Team Preparation

    Training and kitchen execution.

  5. 05

    Review & Refinement

    Soft-opening review and refinement.

Not every stage is included in every engagement. The final scope is agreed individually.

Selected Collaborations

Chef finishing a contemporary Japanese dish with clear dashi

Hospitality & Restaurant Development

  • New Restaurant Opening
  • Japanese Menu Direction
  • Culinary Team Training
Discuss a project

Japanese Culinary DNA

Japanese cuisine expressed through seasonality, precision, restraint and respect for every ingredient.

Clear golden dashi ladled from a copper pot

Dashi

Depth created with clarity.

Seasonal Japanese ingredients on dark slate

Seasonality

Menus shaped by nature.

Japanese knife slicing fish on a wooden board

Precision

Knife work, timing and balance.

Chef presenting a small ceramic bowl to a guest

Hospitality

Designed around the guest.

Four Seasons

A culinary journey that changes with the seasons.

  • Spring kaiseki course on pale ceramic

    Spring

  • Chilled summer course in a glass vessel

    Summer

  • Autumn course with matsutake mushrooms

    Autumn

  • Winter course in white dashi broth

    Winter

Application-Based Training in Tokyo

Private Culinary Training

Application-based private Japanese culinary training in Tokyo, personally designed and led by Chef Jin Yoshida.

Professional chefs and selected culinary teams receive direct, hands-on instruction shaped around their experience, technical priorities and professional goals.

Participation is limited and each application is reviewed individually.

Chef Jin Yoshida giving hands-on knife instruction in a professional kitchen

Choose Your Training Format

Private One-to-One Training

For professional chefs seeking focused, direct instruction.

A personalised programme designed around one chef's experience, technical priorities and professional goals.

Format
One-to-one
Location
Tokyo
Duration
Individually arranged
Programme
Custom designed
Certificate
Certificate of Completion
Apply for Private Training

Small Private Group

For selected small groups of culinary professionals.

Focused private training designed around a shared culinary theme, technique or professional objective.

Format
Small private group
Location
Tokyo
Duration
Individually arranged
Programme
Custom designed
Certificate
Certificate of Completion
Enquire About Group Training

Hotel & Restaurant Team Training

For luxury hotels, restaurant groups, new openings and existing culinary teams.

Customised instruction supporting menu execution, Japanese culinary technique, consistency and hospitality standards.

Format
Private team training
Location
Tokyo or international projects considered individually
Duration
Individually arranged
Programme
Designed for each property or team
Certificate
Certificate of Completion for participants
Enquire for a Culinary Team

Who It Is For

01

Professional chefs

02

Japanese cuisine practitioners

03

Advanced culinary students selected by application

04

Hotel and restaurant culinary teams

What Participants Receive

01

Personalised Training Plan

02

Direct Hands-On Instruction

03

Technical Demonstration and Practice

04

Individual Feedback and Review

05

Seasonal Menu and Course Guidance

06

Certificate of Completion

Each programme is shaped around the participant’s experience, objectives and selected areas of study.

Areas of Study

Dashi & Umami

Foundations of flavour, balance and clarity.

Knife Skills

Japanese knife handling, preparation and precision.

Seasonal Ingredients

Seasonality, ingredient selection and respect for produce.

Heat & Timing

Temperature control, timing and careful execution.

Kaiseki Structure

Composition, progression and flow of a course.

Presentation & Hospitality

Plating, tableware, service and awareness of the guest.

How It Works

01

Application

Applicants provide their professional background, experience and training objectives.

02

Review

Each application is reviewed individually.

03

Private Consultation

The participant's goals, preferred subjects and availability are discussed.

04

Custom Programme

The training content, location and schedule are designed individually.

05

Training

The participant receives direct, practical instruction.

06

Completion

A Certificate of Completion may be issued after the agreed programme is completed.

Certificate of Completion

Participants who complete an agreed private training programme may receive a Certificate of Completion recording the programme, selected areas of study and training dates.

The Certificate of Completion confirms participation in the private training programme. It is not an academic degree, professional licence or accredited culinary qualification.

View Certificate Details →
Apply for Private TrainingEnquire for a Culinary Team
Early morning Tokyo market with crates of seasonal ingredients

More than a cooking class.

A private immersion in Japanese culinary discipline.

Hands-on preparation, ingredient selection, seasonal menus and plating, studied directly with Chef Jin Yoshida.

A Global Culinary Journey

Rooted in Tokyo. Shaped by Italy and New York.

Chef Jin Yoshida’s cuisine is grounded in Japanese tradition and kaiseki discipline. His professional experience in Italy brought a Western culinary sensibility, while New York developed the international perspective and adaptability that continue to inform his work today.

Japanese foundations, informed by Italian sensibility and a global perspective shaped in New York.

World map indicating Tokyo, Italy and New YorkTokyoItalyNew York

  • Tokyo

    Japanese cuisine and kaiseki foundations.

  • Italy

    Western culinary sensibility, technique and precision.

  • New York

    International perspective, adaptability and experience with global guests.

Selected international collaborations are considered individually.

Private experiences, beyond the expected.

Private dinners, executive gatherings and luxury brand events are shaped individually around the occasion, location and guests.

Make a Private Enquiry
Long candlelit table set in a dark private dining room

Begin a Private Conversation

Select the enquiry that best reflects your project or interest. Each request is reviewed individually by FUNDL.

Discuss a Hospitality ProjectBegin a Private ConversationApply for Private Training

International hospitality enquiries, training and project coordination are managed by FUNDL.