Mikazuki

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Mikazuki Kyoto-born, Los Angeles–based chef Mika Matsui trained for 5+ years in traditional Japanese kappo cuisine.

Blending Japanese technique, Californian seasonality, and global influences, she creates thoughtful, ingredient-driven dining experiences.

11/10/2026

I trained for 5+ years in Kyoto, then spent over a decade in LA kitchens as a line cook, sous chef, and executive chef.

I put my heart into those places. My menus, my recipes, my systems. And too often I was micromanaged, taken advantage of, and watched my work get used without credit. Then layoffs came, and I realized a kitchen job can disappear no matter how much you give.
So I stopped waiting for someone else to value my work.

Now I cook private dinners. No one standing over my shoulder, no one taking my ideas. Just me, good ingredients, and people at the table.

Tonight’s lineup: Vietnamese-style beef shabu shabu salad, paella, and corn ribs.
If you want a dinner like this at your place, DM me💕

14/09/2026

🍣THE FOUNDERS TABLE😋

Every great dinner starts with an invitation.

I’m excited to begin this next chapter and share my private chef experience with you, your family, and your friends.

To celebrate the launch, I’m offering 10% off the first 10 bookings.

For those first ten guests, this is more than a discount. It’s an invitation to be part of the beginning—to sit at the table, enjoy a thoughtfully prepared menu, and experience what I love most about cooking: bringing people together over great food.

10% OFF • FIRST 10 BOOKINGS

If you’ve been thinking about hosting a special dinner, celebrating someone you love, or simply creating a memorable evening at home, I’d love to cook for you.

DM me to reserve your date.

— Chef Mika Offer runs from Sep 14 to Oct 14.

https://www.mikazukila.com/

31/08/2026

“My first sous chef job was for my grandma.” 🤍

Long before I became a chef, I was in the kitchen with my grandmothers.

Since I was little, I would help them prepare our family meals. Both of my grandmothers were incredible cooks, and I learned so much from simply watching, helping, tasting, and being around them.

They taught me that cooking isn’t only about technique. It’s about patience, seasonality, tradition, and most importantly, taking care of the people you’re cooking for.

Those early memories are still a part of how I cook today.

At Mikazuki, I want every meal to feel a little like coming home — bringing the flavors, traditions, and warmth I grew up with in Kyoto to your table.

Maybe my grandmothers were my first chefs.
And I’m still cooking with everything they taught me. 🤍

27/08/2026

This is why I love what I do. 🤍

There’s something special about watching guests enjoy a meal you’ve prepared for them in their own home.

You see the first bite.
The smiles.
The conversations that continue between courses.

And eventually, you realize the dinner has become more than just food—it has become a memory.

At Mikazuki, I create intimate Japanese dining experiences inspired by my Kyoto roots, bringing seasonal ingredients, traditional techniques, and a little piece of home directly to your table.

My goal is simple: to create an evening where you can sit back, enjoy your guests, and truly be part of the moment.

Because the best dinners aren’t simply served. They’re experienced, shared, and remembered.

Planning a special dinner or celebration in Los Angeles?

Now booking private dinners in Los Angeles.
DM me to inquire✨

13/08/2026

🇮🇹 A little pasta moment 🍝

Seasonal ingredients, simple techniques, and a lot of love behind every plate.

Cooking is always about finding that perfect balance between simplicity and something memorable.

Which one would you try first?

01/07/2026

This dinner is a reflection of my journey—from Kyoto to Los Angeles—and the ingredients, techniques, and people that have shaped my cooking along the way.
I'm excited to share this seasonal menu with you and create an evening centered around thoughtful food and hospitality.

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