ABOUT

Chef Fumihiro Kumo, born and raised in Vancouver, Canada, cultivated his passion for cooking in his family’s Japanese restaurants. Summers spent at his grandparents' ryokan in Shiga, Japan, deepened his connection to traditional Japanese cuisine. After highschool he worked at alot of the top restaurants in the city while catering home parties on his days off. Before moving to Japan in 2018, Chef Kumo served as head chef at a prestigious fishing lodge in British Columbia and worked as a private chef aboard a yacht in Fort Lauderdale.

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In Japan, he honed his skills at Torisho Ishii and La Lucciola in osaka, and during the COVID lockdown, helped a long time friend set up Ramen Breakbeats in Yutenji, Tokyo. He later spent a year at Toyosu Fish Market, specializing in fish butchery and sourcing.

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Inspired by the culinary traditions of Xi’an, China—his girlfriend’s heritage—Chef Kumo created Unzan to merge his experience in French and Japanese cuisine with the bold flavors of China. At Unzan, he pushes the boundaries of flavor while honoring the traditions of both cultures. Join us for a unique tasting experience, showcasing the finest ingredients Japan has to offer.