Meet Our Chefs
Tadaaki Ichizaki
Culinary Director
The youngest and most avant-garde of One Bryant Park's three chefs, Tadaaki Ishizaki brings a bold new vision to Japanese cuisine. Trained at Kappo Sono, Odo, and Château Restaurant Joël Robuchon, he roots his practice in the centuries-old tradition of social kaiseki — while pushing it boldly into the present. Living in New York for over a decade, his cooking reflects a rare fusion of classical Japanese sensibility, global inspiration, and uncompromising creativity. At One Bryant Park, he marks the seasons through eight key turning points in the year, expressed through surprising ingredient combinations, textural contrasts, and unconventional presentation.
Shuji Furukawa
Executive Chef
With over two decades of experience across Japan, France, and New York, Shuji Furukawa brings a global perspective to every plate. His culinary foundation was shaped in France at Ze Kitchen Galerie and Les Berceaux, where he developed a deep respect for classical technique and ingredient integrity. Before that, he began his career in Japan at Bouquet de France in Tokyo and Maison de Yoshida in Fukuoka. Most recently Executive Chef of Restaurant Yuu and Kyo Ya, he brings meticulous attention to detail and a deep commitment to seasonal ingredients to the Main Dining Room at One Bryant Park.
Leo Lê
General Manager, Corporate Beverage Director
A lifelong New Yorker with hospitality in his blood, Leo Lê spent over two decades exploring the sake breweries of Japan and the wine estates of France — particularly Champagne and Burgundy. As a sommelier at Uchu, he contributed to the restaurant earning two Michelin stars. Today, he oversees beverage programs across all Listen & Feel properties, sharing his love of sake and French wine with guests through storytelling and thoughtful pairing.
Akio Matsumoto
Head Sommelier
Focused, approachable, and driven by results, our sales manager is all about building strong relationships. They help connect people to the right solutions—with clarity and care.
Chikara Sono
Chef
Chikara Sono quit his job as an auto mechanic and bought a one-way ticket from Hokkaido to New York in 1986 — and never looked back. The first proponent of kappo cuisine in the United States, he is widely credited as the progenitor of the modern omakase experience. After a twelve-year tenure at his Michelin-starred restaurant Kyo Ya in the East Village, he brought his vision to Kappo Sono, now nestled within One Bryant Park. Now in his fourth decade in New York, Sono crafts his menus around the twenty-four traditional Japanese seasons, faithfully following the three phases of consumption — hashiri, shun, and nagori — to capture the transience and fast pace of this city he calls home.
Yoshihiko Kousaka
Executive Sushi Chef
Arriving in New York in 1985, Yoshihiko Kousaka has spent over four decades mastering the art of Edomae sushi. With sixteen consecutive Michelin stars since 2005, he is one of the most decorated sushi chefs in the country. At Kumiko Room, he proposes a return to the essentials — exceptional ingredients, precise technique, and the perfect balance of rice and fish — served predominantly as nigiri, executed with unwavering intention. Every detail of the experience, he says, is chosen with care: "Every last sip, every last bite, and every last word."