Yuu Shimano studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France before securing his first kitchen position at two Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes. Before coming to MIFUNE New York, Shimano was the Chef de Partie of Meats and Sauces at Guy Savoy's eponymous three Michelin-starred restaurant in Paris.
Tomohiro Urata studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France, graduating at the top of his class as valedictorian. He then traveled to France securing the position of Chef de Partie of Fish and Appetizers at two Michelin-starred La Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and finally three Michelin-starred Maison Troisgros in Roanne, before taking his place at MIFUNE New York. An award-winning chef, Urata received the Bronze Egg Award in the 2017 Red U-35 Competition.
Hiroki Yoshitake began his career as an apprentice under Iron Chef Hiroyuki Sakai. After extensively traveling the world he did stints in some of the most prestigious kitchens in France—Fogón, Ze Kitchen Galerie, Les Magnolias and Astrance—before opening Sola in 2010, where he garnered his first Michelin star and penned the Sola Cookbook. At MIFUNE New York, Yoshitake takes the concept of Washoku cuisine—traditional Japanese cooking that places supreme importance on the seasonal bounty of the land and sea—and reimagines it using French technique to create innovative, artistically composed dishes.
An internationally renowned mixologist, Shingo Gokan developed a reputation for excellence early on as Head Bartender and Bar Manager at revered NYC cocktail institution, Angel’s Share. He won the 2012 Bacardi Legacy Global Cocktail Competition, and was recently crowned International Bartender of the Year 2017 by Tales of the Cocktail. His cocktails at MIFUNE are innovative and well-executed, perfectly underscoring the refined creativity of the cuisine.