Born in Mashike-cho, Hokkaido in 1954. He aspired to become a chef at the age of 15 and trained at the Sapporo Grand Hotel and the Imperial Hotel. In 1974, he became the head chef at the Japanese Embassy in Switzerland. While working at the embassy, he studied under Freddy Girardet.
He continued his training at three-Michelin-starred Restaurant such as Troisgros, Auberge de l'Ill, L'Oasis, and Alain Chapel. In 1985, he opened Hôtel de Mikuni in Yotsuya, Tokyo.
In 2013, he was awarded an honorary doctorate from François Rabelais University in Tours, France, in recognition of his contributions to French culinary culture.
In the October 20, 2004 issue of Newsweek Japan, he was selected as one of the "100 Japanese People the World Respects."
In 2015, he was awarded the Chevalier of the Legion of Honour by the French Republic. This is France's highest order of merit, established by Napoleon Bonaparte in 1802, and he was the first Japanese chef to receive it. In 2019, He published "JAPONISÉE Kiyomi Mikuni".
It was the only dish to receive an award in the Hall of Fame category of the "Gourmand World Culinary Awards 2020," which is hailed as the "Oscar of the film world," and is recognized as a masterpiece that will serve as a standard for future generations. In 2021, it was selected as one of 14 people in "Bungei Shunju's 100th Anniversary: Best Selection of Faces of Japan that Adorned the Showa, Heisei, and Reiwa Eras."
In 2022, he published "Third-Rate Chef" through Gentosha. Currently, he is involved in children's food education activities and shares easy recipes that can be made at home on YouTube.

Chef Kiyomi Mikuni

"Japonise," a style established by Kiyomi Mikuni.
Cherishing this style, we incorporate ingredients born from Japan's climate and seasons into traditional French Restaurant.
A dish created through an approach that brings out the inherent charm of the ingredients, presented in a way that engages all five senses.
Please enjoy this extraordinary experience and space.

Chef Yuji Nakamura