DAISUKE SHIMOYAMA
Refining Kaiseki through Fire and Philosophy
With over 20 years of experience in world-class Japanese Cuisine, Chef Daisuke Shimoyama Brings the deep tradition and modern flair to Kokin - through the elemental power of wood-fire.
- Trained at Michelin 3-Star 'Nihonryori Ryugin' (Tokyo), where mastery of traditional techniques and artistic expression in Kaiseki Cuisine shaped his foundation;
- Head Chef at Michelin 1-Star 'Umu' (London), where he led the kitchen with refined modern Kaiseki, integrating local European ingredients with Japanese roots;
- Founder & Chef Proprietor of 'Hannah Japanese Restaurant' (London), where he introduced an evolved form of Japanese dining with a focus on Kaiseki style to London, standing out for its originality and depth. Highly recommended by The Financial Times, Andy Hayler, and other renowned critics for his unique interpretation of Modern Kaiseki.
Credentials:
- Certified Wine Sommelier
- Certified Sake Specialist
- Licensed Fugu Chef (Japan)
KOKIN
Kokin is the latest project from Chef Daisuke Shimoyama, acclaimed for his refined and expressive cooking at HANNAH in London's Southbank.
Kokin (古今) is a Japanese word meaning "past and present" - a tribute to the timeless spirit of Japanese Cuisine.
The character 古 (ko) represents the old-history, depth, and tradition. 今 (kin) means now - freshness, movement, and the beauty of the present moment.
The name Kokin reflects a spirit of timelessness, as the chef Daisuke Shimoyama honours traditional Japanese techniques and philosophies while embracing modern methods and a contemporary sensibility-celebrating a cuisine rooted in heritage yet always evolving. A fire-born tradition, reborn in the heart of modern London.
Kokin is where time converges-informing every choice, every flavour, every moment.
With Kokin, he presents a bold and elemental vision of Japanese cuisine - shaped by fire, guided by seasonality, and grounded in deep respect for every ingredient.
At the centre of Kokin is woodfire - primal, intimate, and rich with memory. Shimoyama's inspiration stems from his childhood in the mountains of Gunma, Japan, where the warmth, scent, and rhythm of burning pine shaped his earliest food memories.
The kitchen at Kokin uses cherry and apple wood to infuse dishes with delicate, fragrant smoke, while Binchotan charcoal is employed for its clean, high heat and ability to bring out clarity and texture. Fire here is not just a technique - it is a core ingredient, a source of character and soul.
Equally central is Kokin's signature focus on sustainable bluefin tuna. Whole fish are sourced and broken down in-house with precision and reverence, ensuring that as much of the fish as possible is used with care and intention. The tuna comes from two remarkable sources: rich, fatty fish from the waters of Spain, and wild-caught, naturally sustainable bluefin from the Portuguese coast, sourced by a renowned tuna fisherman Hajime Tanaka.
In May, Kokin marks the arrival of the season's fresh wild bluefin tuna - available only during this short window of the year. A whole tuna breakdown is performed in front of guests, offering a theatrical yet deeply respectful celebration of this extraordinary creature in its entirety.
Every part of the fish - from melt-in-your-mouth otoro to perfectly balanced chutoro, intensely flavoured akami, and rare, lesser-known cuts - is transformed into expressive dishes.
The collar (kama) is grilled slowly over woodfire to enhance its deep richness.Firm, resilient cuts are made into crisp, juicy katsu. Delicately marbled se-toro (back fat) and sukimi (meat from near the bone) appear in nigiri and seasonal plates - a sustainable, creative expression of whole-fish cooking led by respect, not waste.
Beyond fire and tuna, Kokin showcases ingredients of extraordinary quality - from wild Japanese mountain vegetables and A5 Miyazaki Wagyu to seasonal British produce and pristine seafood. Every element on the plate is selected with intention, allowing the flavours to speak clearly and harmoniously.
Kokin is where fire meets craft, and where time - ancient and this moment - comes together in every dish.
It is a new expression of Japanese cuisine: rooted in reverence, guided by the present, and alive with flavour.
