Owned and operated by Well Enterprise US LLC, KURYU NEW YORK Kitchen Lab & Catering Service was originally founded by Teruo Yoshioka, who was born and raised in Nagoya, Japan. The chief chef of KURYU NEW YORK, Teru started his career as a chef in 1989 and moved to Boston in 1997. After working as a head chef at several award-winning restaurants in Boston, he moved to New York City in 2004 to pursue his career further.
In 2013, he launched KURYU NEW YORK Catering Service targeting local gourmets and soon attracted food connoisseurs in and around New York City. His enthusiastic fans quickly spread the great word about his unparalleled dining experience and it led to increased demand for the service. During the same time period, Teru also served as a souschef at the world-renowned NOBU Downtown where he worked for 16 years since 2004.
In early 2020, Teru left one of the most exclusive restaurants in the city, NOBU Downtown, to start his own business anew. Through the chaos of the COVID-19 pandemic, in December 2020 he has launched the long-awaited KURYU NEW YORK Kitchen Lab in Park Slope, Brooklyn, in response to growing demands from foodists who are unable to dine out due to the current situation.
In addition to the existing private catering service, at newly opened KURYU NEW YORK Kitchen Lab, they provide a wide variety of delicious, healthy and well-balanced takeout food items, ranging from special Bento Box selections, hot snack, unique Sushi Rolls, seasonal Japanese sweets, to one of a kind signature Brooklyn Rice Burgers.
With over 30 years of work experience as a chef, Teru, the chief chef of KURYU NEW YORK provides the exquisite dining experience that has been attracting gourmets from far and wide.