Chef Eiji Doihara
A graduate of Tsuji Culinary School in Osaka in 1992, Chef Eiji Doihara continued his studies that same year at the Château de l'Escoffier, the French campus of the Tsuji Group, before completing a formative internship at a restaurant in the Bordeaux region.
Upon returning to Japan, he joined the prestigious inn Au Mirador in Hakone, where he was promoted to sous-chef at the age of just 23. After eight and a half years in this exceptional establishment, he went on to join the Hiramatsu Group—one of the most renowned names in Japanese gastronomy.
Within the Hiramatsu Group, he worked in several of its flagship locations: the headquarters in Hiroo, the Paris restaurant, and later the one in Ginza. He eventually became Executive Chef at Maison Paul Bocuse in Daikanyama, an institution dedicated to preserving the spirit and culinary legacy of the legendary Lyonnais chef.
In February 2011, Chef Doihara left Hiramatsu to embark on his own journey. That October, he fulfilled a lifelong dream by opening his own bistro in Paris: Le Sot l’y Laisse. More than 12 years later, the warm and sincere atmosphere of this Parisian address continues to attract a loyal local clientele, thanks to a cuisine that is authentic, technically masterful, and shaped by over two decades of experience.
HIS Cooking philosophy
At the heart of Chef Doihara’s cooking lies a guiding principle inspired by Paul Bocuse himself:
"Good cooking is good ingredients, proper cooking, good seasoning—and that’s it."
Chef Doihara’s first taste of French cuisine was in a Paul Bocuse restaurant—a formative culinary shock. During his training in France, he had the privilege of learning directly from the great chef. That powerful sensory experience still inspires every dish he creates today.
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