KOZUE|PARK HYATT TOKYO

Nobuhiro Yoshida

Born in Tokyo in 1972, after graduating from culinary school Chef Nobuhiro Yoshida began his career working in various Japanese restaurants in Tokyo, before joining Park Hyatt Tokyo in 1996. Since joining he continued to perfect his skills and sensibility as a chef, becoming Sous Chef of Kozue in 2007. Utilizing both his knowledge of seasonal ingredients as well as his deep understanding of the delicate taste of Japanese cuisine, Chef Yoshida considers every element from the beauty of the surrounding space to the Kozue’s meticulous hospitality as he strives to provide the ultimate dining experience that resonates with the five senses. As of February 2020, Chef Yoshida has been promoted to the position of Chef de Cuisine at Kozue.