Chef Yoji Tokuyoshi

Rebellious and hungry at heart, Yoji left his small hometown in Japan and moved to Tokyo when he was 18 to attend catering school and then worked in numerous Italian restaurants. At the age of 27 in 2004, he bought a one-way ticket to Italy in search of work until he finally got a call from three Michelin-starred Osteria Francescana in Modena. After 10 years as Sous Chef at Francescana, Yoji opened his own restaurant in Milan, Tokuyoshi, in 2015. It was awarded one Michelin star within the same year. Offering what he calls “Contaminated Italian Cuisine,” Yoji brings together the beautiful traditions of Japan and the classical flavours of Italy to infuse meaning and tradition behind every dish and the way you eat them.