Fumiya Kase – Head of Food Innovation

Fumiya Kase joined WASO full-time this year as Head of Food Innovation, where he now leads product development and recipe direction. A highly accomplished chef, he previously ran his own restaurant in Tokyo, earning a Michelin star for seven consecutive years. Blending classical French techniques with a refined Japanese sensibility, he brings a unique culinary perspective that continues to shape the evolving flavour of WASO.

Born in Tokyo in 1985, Kase began his culinary career while still at university, training at Restaurant Hiromichi in Ebisu. At 25, he moved to France to hone his skills at prestigious establishments including the three-star Les Prés d’Eugénie and the two-star Le Crayères. On returning to Japan, he joined the three-star Quintessence in Shirokane (at the time), working under Chef Shuzo Kishida to further deepen his craft.

In 2016, Kase opened his own restaurant, L’orgueil, in Minami-Aoyama, Tokyo. Built around the concept of “gastronomy designed to pair with Champagne,” the restaurant offered an unprecedented dining experience: carefully curated Champagne selections and dishes adjusted in real time to harmonise with each guest’s chosen glass. The approach quickly gained acclaim, and within just ten months of opening, L’orgueil was awarded a Michelin star in the Michelin Guide Tokyo 2017. The restaurant went on to retain its star for seven consecutive years and became a benchmark for modern French cuisine in Tokyo.

In 2023, Kase made the decision to relocate to London in order to focus on both family life and new creative challenges. Now based in the UK, he continues to explore the possibilities of flavour at a global scale through his work with WASO.