[Profile]
Born in 1954 Hokkaido Masuge Town. At the age of 15, he aspired to become a chef and trained at the Sapporo Grand Hotel and the Imperial Hotel. In 1974, he became the head chef of the Embassy of Japan in Switzerland. While working at the embassy, he studied under Freddy Girarde. After that, he continued to train at three-star restaurants such as Troisgros, Auberge de Lille, Roises, and Alain Chapelle. In 1985, he opened the Hôtel de Mikuni in Yotsuya, Tokyo. In 2013, he was awarded an honorary doctorate from the François Rabelais University in Tours, France, in recognition of his contributions to French food culture. In 2015, he was awarded the Chevalier of the Legion of Honor by the French Republic. This medal was established in 1802 by Napoleon Bonaparte and was the first award given to a Japan chef. In 2019, he published "JAPONISÉE Kiyomi Mikuni". It is the only one to win a prize in the Hall of Fame category of the "Gourmand World Cuisine Awards 2020", which is praised as the "Oscar Award" in movies, and is evaluated as a masterpiece that will become a standard for future generations. In 2022, Gentosha published "Third-Rate Chef" and became a bestseller. In November 2023, he opened his production store, Azabudai Hills Dining33. In 2025, he was awarded the Yellow Ribbon Medal and the Food Industry Achievement Award. In September, he opened a restaurant "Mikuni" with only 8 counter seats. Currently, he is disseminating children's dietary education activities and easy recipes that can be made at home on YouTube.