Chef Katsuya Fukushima is a partner and executive chef of a fast-growing restaurant group consisting of Daikaya, the award-winning izakaya and ramen Japanese restaurant (2013), Bantam King, a Japanese fried chicken and ramen restaurant (Summer 2016) and Haikan, a Sapporo-style ramen shop (Fall 2016).

Fukushima’s newer ventures build on the inventive menus and lively atmosphere established by his critically acclaimed flagship restaurant. Daikaya earned three stars from The Washington PostFood Critic Tom Siestema with its opening review, and was ranked in the “100 Best Restaurants” in Washington by Washingtonian magazine. Daikaya was also named bon appetit’s “50 best new restaurants in america” and GQ magazine’s “25 best new restaurants in America.”

In addition to opening restaurants, Fukushima has been juggling a packed calendar of culinary events and guest chef invitations. He has cooked at the Rogue Sessions for his friend, Chef RJ Cooper, and participated multiple times in national fundraisers such as The Great Chef’s Event benefitting Alex’s Lemonade Stand; the San Diego Food & Wine Festival; the 2013 CIA World of Flavors Conference, and the Share Our Strength No Kid Hungry dinner at Range in 2013, as well as The Source’s Duck, Duck, Grey Goose reception in 2013.

Fukushima cooked for Top Chef contestant Eli Kershstein’s wedding in 2013 and participated with RJ Cooper’s Rogue 24 dinner for Sips & Suppers in Washington, DC in 2014. He was also a featured chef at Saborea Puerto Rico in 2014, and joined in a panel discussion at the Goethe Institute for Asian Pacific Islander month. Fukushima also serves as an adjunct instructor at L’Academie de Cuisine, teaching a modern cooking techniques class.

Before embarking on his own culinary career in 2010, Fukushima held a15-year tenure with his mentor, Chef José Andrés, where he served as one of Andrés’ closest and most trusted collaborators. To further Fukushima’s culinary experience, Chef Andrés coordinated a stage at the famed el Bulli in Spain. In addition to holding positions as executive chef of José Andrés Catering by Ridgewell’s, executive chef for TFG’s Special Projects, and head chef of Café Atlántico, Fukushima played instrumental roles in opening both the critically acclaimed minibar by josé andrés in Washington, DC, and the Bazaar by José Andrés in Los Angeles.

Fukushima has cooked for some of the world’s most influential chefs such as Ferran Adria, Thomas Keller, Julia Childs, Jacque Pepin, Masaharu Morimoto, Alice Waters, David Bouley and many others. He has worked alongside other culinary leaders including founder of Nuevo Latino cooking, Douglas Rodriguez, and Sergi Arola of La Broche in Madrid. For the 5th and 10th anniversaries of TRU, Fukushima cooked with Rick Tramonto and has also cooked for the anniversaries of Clio restaurant in Boston and is routinely invited to participate in culinary events, celebrations, and assemblies across the U.S.A. Worldwide, he has made appearances at Lo Mejor de la Gastronomia, Spain’s 10, and other international professional conferences.

Fukushima has been featured in a variety of media outlets including The Washington Post, Washingtonian, Wine Spectator, Food Arts, Bon Appetit, the Kojo Nnamdi Show, and several episodes of the “Fretz Kitchen”. Smithsonian Resident Associates highlighted Fukushima various times in their popular “Meet the Chef” series. Alongside Andrés, Fukushima appeared in episodes of Anthony Bourdain’s “No Reservations”, “Gourmet’s Diary of a Foodie”, and “Iron Chef America” where he went undefeated in two appearances.

Fukushima received his formal culinary training at L’Academie de Cuisine. Before deciding on a career in the kitchen, Fukushima attended the University of Maryland as a mathematics and art major.