Joe Kimura-Downie

I've spent the best part of 15 years working behind the scenes at some of the top restaurants in the world. Gordon Ramsay, Nobu, Roka, and Hakkasan are among the most well known. I was born in Scotland, educated in France, and I'm culturally Japanese minded. I'm a passionate chef and patient teacher! I moved to Copenhagen to open his cooking school and share my passion for Japanese cuisine with the world. I learned ramen at an amazing Ramen-ya, and furthered my passion for noodles in Wakayama and Osaka. I also spent time working for renowned Michelin chef Yoshihiro Murata as a wagashi pastry chef in his London Kaiseki restaurant. ​ Always striving to learn more, I've also participated in many international competitions, such as the World Sushi Cup, and succeeded in being named in the Top Ten non-Japanese chefs at the Washoku World Challenge 2016. I won the Asian Category at National Chef Of The Year 3 times, and came 2nd best chef in the United Kingdom in 2012 at NCOTY. My understanding of Japanese food and culture earned me the nickname 'One third Japanese' by my counterparts and I took the name Kimura to assert my cultural ties. My experience in Japanese restaurants and travels all over Japan also led me to gain accreditation for authenticity from the All Japan Sushi Association. ​ I still travel to Japan several times a year for research, and currently hard at work on my upcoming cookbook to be released in spring 2018. The cookbook is an introduction to cooking Japanese food from scratch, and covers many food types such as udon, ramen, robata barbecue, sushi, tempura and much more. You can find out details of its release by following @OiranMadhus on Facebook. ​

Japanese food, Kick-boxing, Japanese culture, Languages, Video, Photography, Nature, Outdoors, Russia, Ramen, Sushi, Udon

* Фактический адрес проживания определен с точностью до города: Словения, Любляна, Ljubljana.