Kenji Gyoten

Born in 1982 in Yamaguchi Prefecture into a family with deep sushi roots — his grandfather was a sushi chef — Kenji Gyoten trained for several years at a renowned Tokyo sushiya before opening Sushi Gyoten in Fukuoka in 2010. In 2014 he became the youngest chef in Japan to receive three Michelin stars, bringing international attention to Fukuoka's dining scene. His Edomae approach emphasises akazu-seasoned shari and meticulous daily sourcing of Kyushu and Tsukiji ingredients across an omakase of approximately 20–23 courses. In September 2025, the restaurant relocated near Hakata Station and rebranded as THE NEW GYOUTEN.