Katsuhito Inoue

Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)

Chef Inoue grew up watching his grandfather run a high-end Wagyu shop and his father run a steakhouse. And after working in some of Europe's top restaurant kitchens, he has developed a modern style of cooking that remains true to his family values.

For Inoue, eating is not only a pleasure for the eyes and the palate; it should also be good for you and for nature. Following the local tradition of cooking without waste, Inoue's evolving menu is inspired by the attitude of 'together, strive for better' that has been maintained in Kyoto for centuries.

Inspired by the ancient concept of the 72 solar terms, which divide Japan's seasons into their best transitions, he has designed a dining experience that reflects the subtle and ever-changing nature of Kyoto. Each dish tells a story of time and place, an experience unique to this time and only possible here in Kyoto.

As well as sourcing fresh, seasonal produce, Inoue studies how produce is grown and harvested, how livestock are treated and the health of the soil itself. He also takes a zero-waste approach.