Joe Kimura
Chef Kimura is a professionally trained sushi chef and instructor with international experience across restaurant kitchens in Japan, consulting, and culinary education. His focus is on teaching clear, repeatable sushi technique for home cooks.
Sushi is built on fundamentals. Kimura’s approach focuses on understanding technique, why each step matters, how small details affect results, and how to work accurately and learn sushi in a home kitchen.
Classes are structured, paced, and practical, with an emphasis on tradition and clarity rather than shortcuts.
The goal is not perfection on day one, but steady improvement and confidence over time.
Philosophy and teaching approach
Chef de Partie at Nobu Park Lane, London
Sous Chef at Roka (Robata & Sushi), London
Head Chef at Flesh and Buns (Robata & Sushi), London
Worked at Hiramatsu, Sushi Restaurant, Osaka, Japan
Founded Oiran and Kimura’s Kitchen, Japanese cooking schools, Copenhagen
Head Chef for Yoshihiro Murata - at Chrysan & Hakkasan, London
Senior Chef de Partie at Gordon Ramsay’s, London
Career highlights
Official Certified Sushi instructor by the All Japan Sushi Association 2016, Tokyo
Semi-Finalist of the World Sushi Cup 2016, Tokyo
Named in the Top 10 Non-Japanese International Chefs at the Washoku World Challenge 2016, Tokyo
Bronze medal at Japanese Culinary Arts Competition 2020, London
Winner of the Asian Category NCOTY 2013, London
Silver medal at National Chef of the Year 2012, London
Winner of the Asian Category NCOTY 2011, London
Awards
From Kitchen Experience to Teaching
Chef Kimura’s experience shapes how each class is taught. With clear structure, attention to detail, and real techniques adapted for home kitchens.
The focus is on helping home cooks build skills they can rely on, not just follow recipes once.