Chef Kuniomi Kobayashi – Official Profile
Born in 1973, Chef Kuniomi Kobayashi is the owner of QUNIOMI, a reservation-only restaurant in Ebisu, Tokyo. He specializes in premium Akaushi — the rare lean Wagyu from Kumamoto Prefecture — and prepares it using refined French techniques. With over 30 years of experience, he has developed a unique culinary style that celebrates the natural umami and aroma of red Wagyu without relying on heavy fat.
In 1999, he moved to France to deepen his culinary craft, working at Michelin-starred restaurants including L’Amphyclès (1 star, Paris 17th), Le Senteur in Les Eyzies-de-Tayac (2 stars, Périgord), and Le Jardin des Sens (3 stars, Paris). There, he embraced the “subtraction philosophy” — using no more than three elements per dish to express the essence of each ingredient.
After returning to Japan, he served as head chef at several fine restaurants before founding QUNIOMI in 2012. Determined to recreate the deep flavor of red meat he experienced in France, he searched across Japan and discovered Akaushi — a breed few had even noticed at the time.
Visiting an Akaushi producer in Aso to understand how land and farming practices affect flavor.
Captivated by its delicate yet lasting umami, he has used Akaushi exclusively for over 12 years. He has visited the producers in Aso many times, developing deep relationships and learning how terrain, feed, and seasonality influence each cut. His approach highlights the individuality of every piece with remarkable restraint and precision.
“Cooking, to me, is about connecting the story of the ingredient with the diner’s emotions — without distraction.”
Philosophy & Vision
Chef Kobayashi believes that cooking is not about impressing — but about reaching. His dishes are never flashy, but always intentional. Every plate carries the weight of years of experience, meticulous sourcing, and thoughtful composition.
He is committed to honoring producers, respecting ingredients, and letting each dish tell a story. His mission is to introduce red Wagyu — not for being healthy, but for its pure, expanding taste — to diners seeking something genuinely rare and meaningful.
Over a decade of trust and collaboration with select Akaushi farmers in Kumamoto.
Beyond the Kitchen
In addition to running QUNIOMI, Chef Kobayashi actively contributes to Japan’s food culture through:
- Food advisor and product developer for premium supermarkets and manufacturers
- Instructor for professional culinary workshops
- Collaborator in regional food revitalization projects
- Contributor to specialty magazines and TV appearances
Through his work, Chef Kobayashi continues to bridge producers, ingredients, and people — and to introduce the quiet beauty of Akaushi to the world.