Yuya Yamanaka

PARIS.HAWAII - Honolulu, HI

Born in Sapporo, Japan, trained at Tsuji Gakuen Culinary and Pastry College, Yuya Yamanaka began a culinary career in Osaka before moving to Paris, where his experience across multiple bistros led to his role as the opening sous chef at Clown Bar, named “Best Bistrot” by Le Fooding (2015). In 2016, Yamanaka relocated to Hawaii and opened Paris.Hawaii, later ranked No. 5 among USA Today’s 10 Best New Restaurants in the United States. After closing during the pandemic, the restaurant was reborn in Kakaako, continuing to evolve as a reflection of place, season, and nature. Rooted in classical French technique, the cuisine highlights local Hawaiian ingredients with a focus on balance, natural flavors, and dishes meant to be enjoyed every day. From 2020 to 2026, Yuya Yamanaka contributed to menu development for Japan Airlines’ business class. National recognition has followed, including a James Beard Award semifinalist for Best Chef: Northwest & Pacific.