The Story of Tokyo’s Best Chef, Yuuki Tanaka: Bringing the Blessings of His Hometown to the World

2024.11.21

Traditions and Lessons from My Father: The Path to Becoming Tokyo’s Best Chef

My culinary journey began at Sueyoshi, my father Sueyoshi’s restaurant in Mie Prefecture. From a young age, I was exposed to his cooking. At the age of four, I started learning how to cook by making fried eggs for the staff’s meals. Gradually, I learned to make omelets and dashimaki tamago (Japanese rolled omelet), and I became captivated by the depth and joy of cooking.

My father was a stubborn and dedicated chef, someone who couldn’t do much beyond cooking but whose dishes always carried warmth and kindness. Growing up watching him work tirelessly laid the foundation of my culinary philosophy and shaped my approach to work. To this day, I know that his lessons remain at the core of my journey.

The Start of My Training as a Chef

After graduating high school, I attended a culinary school in Tokyo and began working at Kikunoi, a Michelin-starred and prestigious Japanese restaurant. In the world of Japanese cuisine, it’s said that becoming a true chef requires more than a decade of rigorous training. The early years demand relentless dedication, with days and nights spent learning and improving.

Those tough years were at times grueling and felt insurmountable, but I persevered with the goal of surpassing my father. Through this training, I not only learned the art of cooking but also developed a strong work ethic and a way of living. I’m confident that the person I am today exists because I didn’t give up during those difficult times.

Discovering the Potential of Cuisine Through Backpacking

Before settling in Tokyo as a chef, I embarked on a backpacking journey that took me across 14 countries in North, Central, and South America, as well as Europe. During this time, I not only immersed myself in diverse culinary cultures but also undertook unpaid apprenticeships to learn directly from local chefs.

In each country, I asked chefs a philosophical question: “What defines your country’s cuisine?” In Italy, I inquired about Italian cuisine; in Argentina, about Argentine cuisine. Observing chefs reflect on their culinary heritage was deeply educational and sparked a realization in me: “Cuisine is culture.”

This realization led me to question, “What is Japanese cuisine?” and “What defines Japan’s food culture?” These questions became the foundation of my culinary philosophy, which continues to inspire my work today.

Connecting Hearts Through Cuisine: The Philosophy of Ise Sueyoshi

In 2015, I opened Ise Sueyoshi in Tokyo, blending the culinary values I inherited from my father with the insights gained from my world travels. At Ise Sueyoshi, we follow the philosophy of the Emotional Circulation, which reflects our belief that cuisine is more than food—it’s a bridge that connects producers, chefs, and customers on an emotional level.

We use the abundant seasonal ingredients of Mie Prefecture, crafting dishes that carry the stories and heritage of the region to our guests.

While traveling, I realized how few people abroad knew about kaiseki ryori, even among chefs. This was a turning point for me. I made it my mission to introduce the beauty of kaiseki to the world. At Ise Sueyoshi, we provide explanations about kaiseki in our menus and offer tea ceremonies to share its origins.

Furthermore, this is why we strive to ensure that vegetarians, vegans, and those with gluten-free dietary requirements can also experience the beauty of kaiseki cuisine.
＊Our philosophy for vegan and gluten-free guests can be found here:

A Future Shaped by Collaboration: The Unused Fish Project

One of my ongoing projects is the “Unused Fish Project,” a collaboration with students from Oka High School in Mie Prefecture. Together, we work to find innovative ways to utilize underappreciated fish caught locally, creating sustainable and inspiring culinary solutions.

This initiative not only aims to reduce waste but also fosters the next generation of chefs by teaching them the value of ingredients and the spirit of innovation. It’s both a contribution to the community and an investment in the future of Japanese cuisine.

Humbly Carrying the Honor of Being Tokyo’s Best

In 2023, Ise Sueyoshi received TripAdvisor’s “Best of the Best” award, being named the top restaurant in Tokyo. This recognition is an incredible honor and a testament to the support and encouragement of our guests.

While grateful for this accolade, we remain committed to our mission of delivering heartfelt moments through the cuisine that celebrates the blessings of Mie Prefecture.

What Our Guests Say

Our best meal during our whole Japan trip!

Jun 2024 • couples
“Wow, this restaurant is incredible! Yuuki is a wonderful chef and takes so much pride in what he does. I can’t recommend this kaiseki restaurant enough. As the title says, this was certainly our best and favorite meal during our entire trip to Japan. Go here, you won’t regret it! Be sure to book in advance as I’m sure it will only get more popular :)” — [Guest Review]

Visit Ise Sueyoshi

Location: Conveniently located 12 minutes from Roppongi Station and 8 minutes from Hiroo Station.
Hours: Open 5:00 PM – 10:00 PM, reservations only. Closed on Sundays and Mondays.
Book Your Experience ☟

Reservation Page

Conclusion

At Ise Sueyoshi, we humbly invite you to experience a dining journey that caters to all dietary needs. Whether you’re vegan, halal, or have specific preferences, we are here to create a memorable and inclusive dining experience for you, especially for special occasions like a honeymoon.

In response to many requests from our guests, we are pleased to announce that reservations are now open through the end of December 2025!

At Ise Sueyoshi, with only 10 seats available, we are committed to providing a smooth reservation experience.

To ensure that you don’t miss the opportunity to celebrate your important anniversaries or special events with us, we highly recommend making your reservation as soon as your plans are set.

The Story of Tokyo’s Best Chef, Yuuki Tanaka: Bringing the Blessings of His Hometown to the World | 伊勢すえよし

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