Many years have passed since I returned to Japan following my extensive culinary training in Europe.

During this time, the global dining landscape has undergone a profound transformation.

French cuisine, too, has continued to evolve, expanding the boundaries of its expression while remaining rooted in tradition.

Throughout my journey, I have travelled across the world, encountering dedicated producers and exceptionally talented chefs whose passion and artistry have enriched my own perspective.

The treasured fragments of these experiences are absorbed into my sensibility through the techniques and philosophy of French cuisine, then transformed into new culinary expressions.

This process embodies the very essence of our name,

“Édition” — the art of editing.
Rooted in tradition yet open to diverse cultures and new perspectives,
I strive to continually refine and reinterpret my cuisine through thoughtful, purposeful evolution.

This is the philosophy that guides my cuisine.

My aspiration is to share my cuisine with as many people around the world as possible.

With this in mind, we also offer thoughtfully crafted dishes for vegan and vegetarian guests, respecting their individual cultures and values while allowing them to experience the richness and pleasure of French gastronomy.

I believe cuisine possesses a unique power to transcend cultures, languages, and borders, bringing people together through a shared appreciation of food. To bring together a lifetime of experiences and sensibilities, and distil them into the pleasure of a single exquisite bite. This is my culinary philosophy, and the vision at the heart of Édition Koji Shimomura.

Édition Koji Shimomura
Koji Shimomura
Owner-Chef