Kiichi Imai

Chef Kiichi Imai's culinary philosophy is deeply rooted in the masterful manipulation of live fire, an ancient technique he wields with modern virtuosity. His ethos is to bridge traditional French culinary methods with an innovative, primal sensibility, using the hearth as the central stage for his creations. Trained under French master Tateru Yoshino and having honed his fire mastery at Spain's Michelin-starred Txispa, Imai seamlessly blends Japanese and French influences, resulting in sophisticated yet instinctual cuisine. His approach emphasizes a profound respect for producers and an unwavering commitment to showcasing the natural splendor of regional ingredients, particularly those from Kyoto. He meticulously sources oak firewood from Miyama forest in Kyoto, understanding that the quality of his fuel directly impacts the nuances of flavor. Imai's vision is to create a new world of gourmet experiences by drawing out the inherent deliciousness of local produce through the transformative power of fire, whether through intense searing, delicate charring, or slow ember cooking. Chef Imai's technical mastery revolves around the live-fire grill, where he commands a central hearth with surgical precision. He employs diverse fire techniques, from smoking ingredients with flame to slow-cooking with embers, and even infusing flavors directly, as seen with binchotan-smoked milk for his ice cream. His plating is precise and minimalist, ensuring every component on the dish serves a clear purpose. His flavor profiles are a harmonious blend of umami, tanginess, sweetness, and a signature mellow smokiness that permeates many dishes. He adeptly uses classic French techniques, evidenced by 'textbook-perfect beurre blanc' and 'buttery tuiles,' while incorporating Japanese elements like duck garum and kombu butter for bold, complex tastes. Among his legendary signature dishes are a brilliant tartlet of young corn flavored with duck garum, succulent zucchini beneath firefly squid and a buttery tuile, and the iconic Kyoto shiitake chausson (a flaky golden pie filled with meaty shiitake and shrimp mousse, served with a rich shrimp sauce and beurre blanc). Other standout creations include plump asparagus brushed with kombu butter and gently kissed with smoke, crispy-skinned kinmedai with a concentrated seafood sauce, and his unique 'fire-wood ice cream,' infused with binchotan-smoked Kyoto milk and served with charred hassaku.

Career

• French training at Hôtel de Yoshino, Wakayama
• Fire mastery at Txispa, Spain
• Refined his craft at Noma Kyoto, Kyoto

Mentored by Tateru Yoshino, Tetsuro Maeda.