My Story...

Mika Matsui is a Los Angeles–based chef originally from Kyoto, Japan, with a foundation in traditional Japanese cuisine and a passion for cross-cultural culinary experiences. She trained for over five years at a kappo restaurant in Kyoto, where she developed a deep respect for seasonality, technique, and precision.
Driven by a lifelong ambition to live and work abroad, she moved to Los Angeles to pursue her goal of becoming an owner-chef. After completing her studies in English, she began building her culinary career in the city’s diverse restaurant scene.
She started as a line cook under Chef Ricardo Zarate at a Peruvian restaurant, gaining exposure to bold flavors and new techniques. She later joined Shibumi as part of its opening team, further refining her approach to Japanese cuisine in a modern context.
She went on to serve as Chef de Cuisine at Hamasaku, where she led a team in delivering high-quality, seasonal dishes. She also held leadership roles as a chef and kitchen manager at Konbi, and later as executive chef for new concepts including Sobar, Malou Coffee, and Niko Sando, contributing to multiple restaurant openings across Los Angeles.
Blending Japanese technique with Californian seasonality and global influences, she brings a thoughtful ingredient-driven approach to her cuisine. She is currently focused on building her own culinary business with a blend of Japanese technique, global influence, and a commitment to creating thoughtful, memorable dining experiences.