About Us
About our chef
Chef Kojiro is an accomplished professional chef and culinary leader with over 15 years of experience in Japanese cuisine, ramen innovation, and restaurant management. His career reflects a strong dedication to craftsmanship, education, and advancing Japanese culinary culture worldwide.
Chef Kojiro began his career in Atsugi, Japan, specializing in traditional Japanese cuisine at Motoyu Co., Ltd. There, he developed expertise in sushi, sashimi, tempura, and kaiseki-style dining, earning recognition for his precision, creativity, and respect for seasonal ingredients. His commitment to excellence quickly established him as a rising talent in the field.
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In 2014, Chef Kojiro joined My House Co., Ltd. in Tokyo, where his leadership and culinary vision earned him a promotion to General Manager within six months. He led the company's ramen and karaage divisions, overseeing the launch of more than 100 restaurants, including the growth of the "Miso no Taisho" ramen brand to 30 locations in three years. His expertise in brand development, operations, and international expansion helped introduce authentic Japanese ramen to markets in China, Indonesia, and beyond.
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In 2022, Chef Kojiro became Principal of the Chinese branch of a prestigious professional ramen school based in Tochigi, Japan. He leads training programs in authentic ramen techniques, flavor development, and market adaptation, mentoring more than 100 students, many of whom have opened successful ramen shops.
Chef Kojiro also serves as Director of Kotomi Construction Company in Kanagawa, Japan, overseeing the design and construction of ramen restaurants that blend traditional authenticity with modern functionality.
Throughout his career, Chef Kojiro has earned recognition for his leadership, culinary expertise, and commitment to excellence. His work continues to inspire chefs worldwide while advancing the global appreciation of authentic Japanese ramen.