Chef Kazuki Arimoto : Singapore’s rising Japanese Chef

 

 

• Japanese 1 Michelin Star chef
• Restaurant Omakase @ Stevens in Singapore
• Michelin Young Chef Award 2025

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In 2022, Osaka native Kazuki Arimoto flew to Singapore and started a new life as sous chef in French-inflected Japanese kaiseki-ya, Omakase @ Stevens. The then-28-year-old was looking to “test himself abroad” — and the challenges quickly piled up.

Chef Kazuki Arimoto is the Executive Chef of Omakase @ Stevens—a French-inflected Kaiseki dining experience that celebrates seasonal ingredients at their peak to honor the flavors of each moment. For him, Omakase @ Stevens is more than just a restaurant; it is his home where he can bring my passion for culinary innovation to life.

Chef Arimoto, who knew he wanted to be a chef from as early as 9 years old — he even declared it his “dream profession” in his elementary school graduation letter — stepped up to the plate as its new executive chef. Kazuki Arimoto’s culinary journey began at the age of 19 in the kitchen of Tokyo’s renowned two-Michelin-starred restaurant, Tateru Yoshino (2013), where he spent three years honing his skills.

In 2016, he advanced to a role as Department Chef at Crown Restaurant in the Palace Hotel Tokyo, another Michelin-starred establishment. In 2019, Kazuki Arimoto joined Esterre Restaurant, collaborating with Chef Alain Ducasse on menu development, which contributed to the restaurant earning its first Michelin star.

Most recently, he moved to Singapore in 2022 as Sous Chef at Omakase @ Stevens, and in March 2024, Kazuki Arimoto proudly assumed the role of Head Chef. Under his leadership, the restaurant earned its first Michelin one-star rating in 2025 and was also honored with the Young Chef Award. The Young Chef Award is an accolade given to chefs under 36 years of age who display exceptional talent and great potential while working in a restaurant within the selection.

 

 

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