A MODERN TAKE ON EAST ASIAN EXCELLENCE
Chef Kojiro — Ramen Master and Culinary Educator
Chef Kojiro — Ramen Master and Culinary Educator
Chef Kojiro is a highly accomplished professional chef and culinary leader with over 15 years of experience in Japanese cuisine, ramen innovation, and restaurant management. His career reflects a deep dedication to craftsmanship, education, and the advancement of Japanese culinary culture on a global scale.
Chef Kojiro began his career in Atsugi, Japan, as a chef specializing in traditional Japanese cuisine at Motoyu Co., Ltd. There, he developed his expertise in sushi, sashimi, tempura, and kaiseki-style multi-course dining, earning recognition for his precision, creativity, and deep respect for seasonal ingredients. His attention to detail and commitment to excellence quickly established him as a rising talent in the field.
In 2014, Chef Kojiro joined My House Co., Ltd. in Tokyo, where his exceptional leadership and culinary vision led to a rapid promotion to General Manager within six months. During his tenure, he spearheaded the company’s ramen and karaage divisions, overseeing the successful establishment of more than 100 restaurant locations, including the celebrated “Miso no Taisho” ramen brand, which grew to 30 stores within three years under his direction. His strategic approach to brand development, operational efficiency, and international expansion helped introduce authentic Japanese ramen to new markets in China, Indonesia, and beyond.
In 2022, Chef Kojiro was appointed Principal of the Chinese branch of a prestigious professional ramen school based in Tochigi, Japan. In this role, he has led culinary training and educational programs focused on authentic ramen techniques, flavor development, and market adaptation. To date, he has mentored and guided over 100 students, many of whom have gone on to open their own successful ramen shops—contributing significantly to the global spread of ramen culture.
Alongside his educational leadership, Chef Kojiro currently serves as Director at Kotomi Construction Company in Kanagawa, Japan, where he oversees the design and construction of ramen restaurants. His expertise ensures that each space combines traditional authenticity with modern innovation, creating efficient and immersive environments that elevate the ramen dining experience.
Throughout his distinguished career, Chef Kojiro has been recognized for his leadership, culinary mastery, and unwavering commitment to excellence. His work continues to inspire a new generation of chefs and ramen enthusiasts worldwide, as he bridges tradition and innovation in every bowl he creates.
