Four Seasons Hotel Kyoto

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Four Seasons Hotel Kyoto

Employment History

• Sushi Ginza Onodera Tokyo, Japan; Sushi Ginza Onodera New York, USA; Sushi Ginza Onodera Hawaii, USA; Sushi Den Akasaka-Mitsuke Tokyu Plaza, Tokyo, Japan

Birthplace

• Aomori Prefecture, Japan

Languages Spoken

• Japanese

With nearly three decades of sushi craftsmanship under his toque, Takuya Kubo takes great pride in bringing to life the restaurant’s motto — “from Ginza to the world.” Led by his passion and artistry, the omakase sushi experience is transformed into a journey of discovery, inspiration and deep contentment. “For me, good sushi represents the joy of living. This is the feeling I want to share with our guests,” he shares.

Growing up in the Aomori Prefecture, Kubo gained an early familiarity with fresh ingredients from the Tsugaru Strait, the Sea of Japan and the Pacific Ocean. His first brush with cooking came in middle school, when he made a curry for his friends. Witnessing their unbridled delight evoked a feeling of immense satisfaction — and thus, a future chef was born.

After graduating from high school, Kubo followed his dreams to Tokyo, where he began his apprenticeship at Sushi Den, a well-established brand in Japan. The next two decades were spent mastering the ins and outs of sushi, from the meticulous process of selecting ingredients to the intricate preparation methods that allow different flavours to shine. At the age of 30, he was appointed head chef of the brand’s Akasaka-Mitsuke Tokyu Plaza branch in Tokyo — a truly impressive feat in the world of Japanese sushi chefs, where seniority typically takes precedence.

Kubo’s growing acclaim caught the attention of the Ginza Onodera group, who offered him the chance to take his talents to the global stage. In 2018, he joined the team in Japan, quickly moving to the brand’s Hawaii branch the following year. Faced with the challenges of the COVID-19 pandemic, he demonstrated exceptional flexibility and creativity, contributing to the restaurant’s continued growth through innovations such as collaborating with a pioneering local sushi shop.

In 2021, he took over as head chef at Sushi Ginza Onodera New York, where he maintained the restaurant’s existing Michelin star rating for 2 consecutive years before returning to the brand’s flagship store in Tokyo in 2024.

As a custodian of Edomae-style sushi traditions, Kubo is deeply committed to sharing this remarkable side of Japanese cuisine with epicures from around the globe. “Being the first Sushi Ginza Onodera in western Japan, we are excited to offer diners a chance to experience the brand’s famed traditions right here in Kyoto,” he says.

In his capacity as head chef, Kubo works closely with Ginza Onodera’s Global Executive Chef, Akifumi Sakagami, to source exceptional ingredients for the restaurant. Along with procurements from the legendary Toyosu Market in Tokyo, the menu also features a bounty of fresh seafood from Hokkaido. Each selection is carefully prepared according to its inherent qualities. As Kubo explains, some ingredients are all about the cut, while others do best with techniques such as delicate marination or flash boiling.

As a chef, Kubo’s quest for excellence is an ongoing pursuit: “We have a saying in Japan, Onko Chishin [温故知新], which means learning new things from the past. As custodians of culinary tradition, we continue to refine, innovate and elevate while still respecting our history.”

When he’s not at work, Kubo enjoys spending time with his family. His ideal day includes a leisurely morning walk and a visit to a local Kyoto café, followed by making sushi at home for his teenage daughter.