Chef Bios: Ichiro Kubota


Ichiro Kubota from Umu

Ichiro Kubota from Umu

Over the coming weeks we will be adding some bios on chefs that we are featuring in the application. First up is Ichiro Kubota from Umu Restaurant in London.

Originally from Kyoto, Executive Chef Ichiro Kubota, moved to London in January 2004 to set up Umu. Kubota’s passion for food and cookery was nurtured at a very tender age as he watched his father prepare regional Kyoto dishes. Whilst in Kyoto, Kubota spent five years at the prestigious Tsuruya restaurant, the restaurant of choice for the Japanese Imperial Household. After leaving Tsuruya, Kubota moved to the traditional Kyoto restaurant Hassun, and worked alongside his father, who was the Executive Chef, for two years.

Kubota left Kyoto in 2002 and moved to the Michelin starred Hotel La Villa, Corsica, France. Here Kubota spent a year working his way around the kitchen, studying technique. After short spells at Duverger in Lyon and the three-starred Georges Blanc, Kubota met Marlon Abela, owner of MARC.

Ichiro Kubota’s focus at Umu is on introducing classic and re-invented true Kyoto cuisine to London, drawing on the best of ingredients and techniques.

Within 5 months of opening Umu, he was awarded a Michelin Star.

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