Kazuhito Motoyoshi

Born into a family of fish shop owners with over 80 years of history, Kazuhito Motoyoshi trained at Tsuji Culinary Institute in Osaka before working at prominent Kyoto restaurants. He opened Tempura Motoyoshi in 2006 at age 31 and has maintained Michelin-starred status since 2011. Known for his obsessive attention to detail, he employs innovative techniques including custom-designed tableware and liquid nitrogen batter preparation.

Japanese (Tempura)

Career

• Family Business at Family Fish Shop
• Apprentice at Kyoto Japanese Restaurants, Kyoto
• Student at Tsuji Culinary Institute, Osaka