Born in Kobe and shaped by kitchens across Osaka, Tokyo, Singapore, Canada, and Vietnam, Chef Shozo Tsuruhara embodies a culinary philosophy where tradition meets evolution. At FUME in Saigon, he transforms Japanese heritage with global influences, fire, and flavour - crafting modern cuisine that honours the past while igniting new possibilities.
Chef Shozo Tsuruhara’s journey began at fifteen in Kobe, Japan, where his passion for cooking drew him into the demanding kitchens of Osaka and Tokyo. There he inherited the discipline, artistry, and fire of Japanese cuisine - a flame passed down from generations of masters that would guide him across the world.
His first steps abroad led him to Singapore, where he spent five years at one of the city’s most renowned restaurants, refining his craft in a global environment. He later moved to Canada, embracing new influences, before arriving in Vietnam in 2018. Captivated by the energy of Ho Chi Minh City, he found a second home - one that inspired him to embark on his most personal project.
In late 2019, Shozo opened FUME – Japanese Modern Cuisine, a fine-dining restaurant whose name recalls both the French word fumé and the Japanese kemuri, meaning “smoke.” Here, he forged a signature style rooted in traditional techniques - Binchotan charcoal grilling, Warayaki straw grilling, the delicate art of sushi—while embracing international influences. Each dish is a meditation on fire, texture, and flavour, elevated by his years of French culinary training and constant innovation.
Shozo’s philosophy is one of evolution. What began as a fusion of Japanese and French cuisines has grown into a distinct expression of “Modern Japanese,” blending authenticity with imagination. From A5 Kuroge Wagyu infused with kombu dashi and seared over charcoal, to umami-rich marinades that weave together Katsuobushi and Beef Bourguignon, his dishes bridge cultures while remaining deeply personal.
Vietnam, too, has become part of his language. Immersed in its markets and traditions, Shozo incorporates local treasures - from Điện Biên’s miến dong to Phú Quốc’s pepper - into his Omakase menus, seeing in them new layers of umami and connection. Collaborating with farmers, artisans, and suppliers, he crafts not only cuisine but also community.
Shozo’s career has also marked milestones of recognition. He became the first Japanese chef inducted into the Vietnam Chapter of the Disciples Escoffier International Association and serves as a mentor to young chefs, including FUME’s Sous Chef Tatsuo Sasaki, whom he once inspired in Canada.
For Chef Shozo Tsuruhara, cuisine is fire and memory—a torch inherited, carried, and now shared. At FUME, every dish is both heritage and horizon, a story of Japanese roots reborn in Saigon.