Kiyokuni Ikeda

Chef, Komo

“My culinary philosophy is deeply rooted in the Japanese concept of ‘encountering elements,’ which emphasizes the harmonious union of ingredients and the synergy that emerges from their interaction. It extends to creating meaningful connections with guests, ultimately aiming to bring joy to diners.”

Four Seasons Tenure

Since 2024
First Four Seasons Assignment: Current

Employment History

True Grit Hospitality/Roka Hula; UMI Sushi & Oyster Bar; Zama; Morimoto; Margaret Kuo’s Restaurant; Moshi Moshi Japanese Restaurant; Azie Global Restaurant; Kisen Tempura Bar; Tokyo Japanese Restaurant; Hikaru Japanese Restaurant

Birthplace

Tokyo, Japan

Languages Spoken

Japanese, English

Chef Kiyokuni “Kiyo” Ikeda brings more than 25 years of culinary expertise and sushi mastery to Four Seasons Resort Maui culinary concept Komo. Born and raised in Japan, Ikeda’s culinary journey began in the picturesque mountains of Nagano Prefecture, where he was inspired by his family’s restaurant. During high school, he took over his father’s restaurant, SOBA in Tokyo, where he mastered the art of sushi and developed a deep passion for Japanese cuisine.

Driven by the allure of the American Dream, Ikeda moved to the United States in 2000. He began his career in Philadelphia at a local sushi restaurant before quickly establishing himself at several high-end Japanese establishments. In 2010, he honed his clean-cut style as a sushi chef at Morimoto. In 2013, he served as executive sushi chef at Zama, where he focused on crafting custom omakase menus, collaborating on menu design, and developing innovative recipes. Ikeda served as chef de cuisine at UMI Sushi & Oyster Bar in 2015, where he managed daily operations and earned multiple accolades, including Best Splurge by USA Today. He also helped launch several notable Japanese restaurants such as Roka Hula in Orlando and Delray Beach, where he continued to perfect his craft.

Ikeda’s move to Maui reflects his desire to work in a naturally rich environment and to be a part of a diverse community. At Komo, he envisions a dining experience that harmoniously blends local Hawaiian ingredients with Japanese culinary traditions. By integrating ingredients such as Hawaii sea bass and sweet shrimp, and collaborating closely with local fishermen, Ikeda aims to create a unique dining experience that balances simplicity with high-quality, culturally rich offerings. At Komo, he is committed to sharing the essence of Japanese tradition with guests, providing a memorable fusion of culture and modernity.