Daisuke Nomura was born in Tokyo into a restaurant dynasty. At Daigo, the capital’s foremost destination for shojin ryori fine dining, he worked his way up to become the third-generation executive chef, receiving two Michelin stars in 2008 and retaining them every year until his departure in 2013. Two years later he opened Sougo, a more contemporary, accessible vision of what plant-based cooking should be that takes a modern approach to ingredients, techniques and presentation.
In his own words, “I want to cook dishes to be enjoyed by guests from every generation, every culture and every diet. As a shojin ryori chef, the most memorable dishes are those that go beyond technique or taste. They are the ones that give me the opportunity to share moments of gratitude with my guests.”
Travelling the world to increase awareness of shojin ryori, Daisuke has been recognised in the ‘Plant Forward Global 50’ by the Culinary Institute of America, and will be representing Japan at this year’s Venice Biennale.
From bona fide legends to the superstars of tomorrow, each week we welcome a new chef into the Carousel family.