Rui Shimokoda

Born in Hyogo, Chef Rui Shimokoda has devoted more than a decade to the culinary arts, developing a distinctive style rooted in Japanese tradition yet always open to innovation. She trained as an apprentice at Kitchisen under Executive Chef Yoshimi Tanigawa, known from the television series Iron Chef and a recipient of two and three Michelin stars. Under Chef Tanigawa’s mentorship she cultivated a deeply refined aesthetic through the classical disciplines: tea ceremony, flower arrangement, incense ceremony, calligraphy and poetry.

In recent years she has carried Japanese cuisine into new territory. Her work includes popularising yūsoku-ryōri, the elegant cuisine of the imperial court, along with the intricate knife techniques of the Ikama school. She has also pioneered low-calorie kaiseki menus for people managing diabetes, uniting nutritional science with the artistry of traditional cuisine. Passionate about sharing Kyoto’s culinary culture with the world, she frequently presents Japanese gastronomy on the international stage.

Chef Shimokoda is a certified dietitian and holds an official licence to prepare and serve fugu (puffer fish), a mark of her commitment to both safety and excellence.