Twelve years of experience in Kyoto and Tokyo, Japan, honing his skills in Japanese cuisine, particularly sushi.
He then spent ten years in Paris, exploring Japanese cuisine while immersing himself in French ingredients and culture.
SHOEI cherishes the traditions and techniques of Japanese cuisine, combining them with the richness of French ingredients, seasons, and culture to create a unique Japanese cuisine born in Paris.
Rather than recreating Japan in Paris, SHOEI uses Japanese culinary techniques and spirit, including sushi, kappo (a traditional Japanese multi-course meal), and charcoal cooking, to bring out the authentic flavors of seasonal French ingredients and offer you the very best of the local terroir.
The name SHOEI was passed down to him by his grandfather, who owned “Shoei Sushi” in Nagoya, a renowned restaurant of its time.
From grandfather to father, and from father to son.
Today, in Paris, he expresses the passion and culinary expertise in Japanese cuisine passed down through generations, carrying it forward to the next generation.
What he inherited from Japan.
What he learned in Paris.
And what he will create from now on at SHOEI.
He will put all of this into every dish and share it with the world, from Paris to the future.
2025 - 2026: Head Chef, Bar Omi Paris
2023 - 2025: Hotel Cheval Blanc / Restaurant Hakuba, Sous-Chef
2019 - 2023: Sous-Chef, Restaurant Enyaa
2018 - 2019: Chef de Partie, Marriott Associa Nagoya (Nagoya)
2017 - 2018: Sublime (Tokyo)
2013 - 2017: Sous-Chef, Restaurant Aida (Paris)
2011 - 2013: Nishiazabu Sushi-tsu, Head of Japanese Cuisine (Tokyo)
2005 - 2011: Sous-Chef, Gion Yata (Kyoto)
Early career: The Ritz-Carlton Osaka, Westin Miyako Hotel Kyoto, Comme de Cuinesse
121 Rue Saint-Honoré, 75001 Paris
+33 1 40 28 97 46
info@shoei-paris.fr
Hours: 12:00-14:00 / 19:00-22:30
Closed: Every Sunday
Seating: Approximately 30 seats, including 8 counter seats