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Zentan Small Plate

The Man Behind Zentan

A Masterful Restaurant in Downtown DC

Meet lauded Executive Chef Yo Matsuzaki

Chef Yo Matsuzaki of Zentan

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Born into a family of orange farmers on the Japanese island of Shikoku, Chef Matsuzaki learned from a young age to respect nature and the bounty of the land. Although he learned the essentials of cooking while standing at his grandmother’s side, he then went on to collect more than two decades of professional restaurant experience in the United States, including stints working with Drew Nieporent at Montrachet and Masaharu Morimoto at Nobu.

A graduate of New York City’s Peter Kemp Culinary School, Matsuzaki cooked at San Francisco’s Rubicon, Farallon, and Ozumo before landing at Zentan, where he brings his passion for the contemporary Japanese culinary style of izakaya to the vibrant DC dining scene.