Yoshiharu Kakinuma
Affiliation
Sushi Shikon
Third-generation sushi chef
i. Biography
Yoshiharu Kakinuma is a third-generation sushi chef from Japan who apprenticed under Master Chef Masahiro Yoshitake at Sushi Yoshitake in Tokyo's Ginza after initial training in Kyoto, then spent 10 years working at sushi restaurants in New York City and Atlanta. In 2012, he moved to Hong Kong to open Sushi Shikon (originally Sushi Yoshitake Hong Kong) at Mandarin Oriental The Landmark, earning two Michelin stars in its first year and three stars from 2014 to 2024. He specializes in traditional Edomae-style sushi, emphasizing guest interaction influenced by his U.S. experience.
The Archive
Selected Works & Focus Areas
Focus 01
Third-generation sushi chef
Focus 02
Executive Chef at three-Michelin-star Sushi Shikon in Hong Kong
Focus 03
Traditional Edomae-style sushi with Western hospitality influence
Focus 04
Signature steamed abalone with abalone liver sauce