About Chef Teruya Noriyoshi

Chef Teruya Noriyoshi hails from Tokyo, Japan. He began his culinary career in Oregon, USA, in 1995, before honing his craft in New York, San Diego, Italy, London, Australia, Singapore, and even aboard the Crystal Serenity cruise ship that took him around the world.

He has had the privilege of working alongside renowned chefs, including Chef Masaharu Morimoto at NOBU New York and Chef Antonio D’Angelo at NOBU Milan. The years spent across continents and cultures have given Chef Teruya a broadened culinary perspective, one that finds expression in dishes where global influences are present, yet always guided by the essence of Japanese cuisine.

Chef Teruya’s philosophy is rooted in seasonality, precision, and an aesthetic that reflects nature. Each dish is composed with intention, not only in flavour, but also in form, resulting in plates that are as visually evocative as they are technically refined.

His menu at Keyaki illustrates this balance of tradition and creativity. Classic techniques are preserved, yet gently shaped by global influences, whether in subtle flavour pairings or inventive interpretations. The result is a dining experience that feels both authentic and contemporary.