Japanese chef Yoji Tokuyoshi has been pushing boundaries with cuisine that reflects his philosophy of intercultural cross-pollination since 2015 — the year he opened his eponymous restaurant, Tokuyoshi, in Milan.
A native of Tottori Prefecture, the 39-year-old chef left Japan for Italy at the age of 26 to pursue a life in the kitchen and earned his chops working under Massimo Bottura in Modena at Osteria Francescana — which boasts three Michelin stars and ranks second on the list of the world's best restaurants — for nearly a decade.
At Tokuyoshi, he weaves Japanese aesthetics and cultural references together with authentically Italian flavors to create a highly personal style of modern cooking. The intention, he says, is to play with perceptions and change the way guests experience the meal.