Urata Tomohiro 350x350 - Urata, Tomohiro

Tomohiro Urata

Biography

Executive Chefs Yuu Shimano and Tomohiro Urata are the culinary masterminds behind the innovative menus at MIFUNE New York. The two chefs honed their skills while studying together at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France. Shimano went on to hold his first kitchen position at two Michelin-starred La Villa des Lys in Cannes and as Chef de Partie of Meats and Sauces at the eponymous three Michelin-starred Guy Savoy in Paris. While Urata worked in France as the Chef de Partie of Fish and Appetizers at two Michelin-starred La Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and three Michelin-starred Maison Troisgros in Roanne. The two then landed at MIFUNE New York, where they... READ MORE

Executive Chefs Yuu Shimano and Tomohiro Urata are the culinary masterminds behind the innovative menus at MIFUNE New York. The two chefs honed their skills while studying together at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France. Shimano went on to hold his first kitchen position at two Michelin-starred La Villa des Lys in Cannes and as Chef de Partie of Meats and Sauces at the eponymous three Michelin-starred Guy Savoy in Paris. While Urata worked in France as the Chef de Partie of Fish and Appetizers at two Michelin-starred La Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and three Michelin-starred Maison Troisgros in Roanne. The two then landed at MIFUNE New York, where they have become a dynamic team, captaining the kitchen to finely craft flavorful and ever-changing dishes, while always spotlighting the finest ingredients for the season.

Tomohiro Urata studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France, graduating at the top of his class as valedictorian. He then traveled to France securing the position of Chef de Partie of Fish and Appetizers at two Michelin-starred La Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and finally three Michelin-starred Maison Troisgros in Roanne, before taking his place at MIFUNE New York. An award-winning chef, Urata received the Bronze Egg Award in the 2017 Red U-35 Competition.

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