Shun Japanese Kitchen

SHUN is defined as the peak of seasonal food. Chef Naoki is uses Japanese technique & flavors inspired by Houston using seasonality ingredients. His skills have been been past down from his father who owns Nippon Restaurant that has been a staple for Japanese food in Houston since 1986.

Naoki started in the kitchen when he was 14 years old by helping clean dishes  and cut vegetables. Throughout his highschool years he would work on the weekends with his father to learn sushi and Japanese Cuisine. In 2005 Naoki moved to trained in Hokkaido, Japan learning working with local chefs and family style 250 seat Japanese restaurants. 2007 moved to Chicago to learn more about “Kaiten” – conveyor belt sushi as it was starting to trend in the states, also where he met his future wife, Renee.

When ramen came to America  Naoki, rushed to California in 2009 to work at a local ramen shop, learning to make everything from the base and foundation of ramen. His final venture was in 2012  hired as a restaurant consultant teaming up with Brazilian chefs and merging Japanese cuisines to open one of the first Brazilian handroll concepts in Miami, Florida.

Training for two decades Naoki has been fine tuning his skills for Houston to bring innovative Japanese Izakaya.

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Shun Japanese Kitchen opened its door in 2018 to explores new realms of Japanese cuisine through the eyes of “2nd Generation Japanese- American”. Everything has been curated by Naoki to give the best experience, with the mindset of a Japanese Kitchen.