The Chef
Chef Asuka Uchida's culinary journey is a testament to her unwavering dedication to crafting exceptional cuisine that resonates with authenticity and innovation. Born into a family of restaurateurs in Tsuyama City, Okayama Prefecture, Japan, Asuka's passion for the culinary arts was kindled at the tender age of six, assisting in her family's restaurant. She fondly recalls preferring the bustling kitchen over the classroom, a choice that laid the foundation for her illustrious career.
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At 17, Asuka embarked on a formative chapter at the Hotel Granvia Okayama, where she immersed herself in the intricacies of French cuisine at their renowned Prix d'Or restaurant. This experience broadened her culinary perspective and introduced her to refined techniques that would later influence her distinctive style. By 21, she returned to her family's restaurant, dedicating six years to mastering traditional and regional Japanese cuisine. Okayama Prefecture is renowned for its bountiful produce and fresh seafood, fostering Asuka's enduring commitment to utilizing accessible, high-quality ingredients—a philosophy rooted in Japan's democratic food culture.
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At 27, driven by ambition and a desire to transcend societal expectations, Asuka made the bold decision to leave Japan, aware that the rigid, male-dominated culinary world at home offered limited opportunities for women, no matter their talent or dedication. Despite her years of experience and deep knowledge of traditional cuisine, she knew that breaking through the ranks of high-end kitchens in Japan as a female chef would be an uphill battle. She had seen firsthand how women were often relegated to supporting roles, rarely given leadership positions or the chance to define their own culinary voice.
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Rather than accept these constraints, Asuka chose to carve her own path beyond Japan’s borders, seeking environments where skill and creativity would speak louder than gender. It was a risk—leaving behind familiarity, family, and the comfort of an established reputation in her hometown—but one she felt was necessary. She was determined to find a place where she could thrive on equal footing, challenge herself, and prove that great food knows no gender. Her first stop was Brisbane, Australia, where she stepped into the fine dining world at Medusa, embracing the French culinary techniques that would become a hallmark of her cooking. This journey was more than professional growth—it was a declaration of independence, a commitment to ensuring her talent would never be limited by outdated traditions.
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At 29, a visit to a friend in the San Francisco Bay Area became a turning point in Asuka’s career, immersing her in some of the region’s celebrated Michelin-starred kitchens. She secured positions at Ame (1 Star), Spruce (1 Star), and Keiko à Nob Hill (2 Stars), each offering a unique lens into the intricacies of high-end cuisine. At Ame, she explored the seamless fusion of Japanese and Western influences, refining her ability to balance umami-driven flavors with modern plating. Spruce exposed her to contemporary American fine dining, where technique met California’s farm-to-table philosophy. Meanwhile, Keiko à Nob Hill deepened her mastery of haute Japanese-French gastronomy, a style that would continue to shape her approach in the years to come.
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Her pursuit of excellence then led her to New York, where she earned a coveted position at Corton (2 Stars), a restaurant celebrated for its cerebral, avant-garde approach to fine dining. At Corton, she was immersed in a kitchen where innovation reigned, pushing boundaries with modernist techniques, artistic plating, and an uncompromising standard of perfection. The experience reinforced the artistry of fine dining, but also its relentless demands—long hours, high-pressure environments, and a culture of extreme discipline.
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When Corton closed in 2013, Asuka found herself at a crossroads. With years of Michelin-starred experience behind her, she had the skills to continue in fine dining, but she questioned whether that world truly aligned with her values. Rather than chasing more stars, she set her sights on something different—bringing high-level technique and thoughtful execution to food that felt more connected to real life.
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Oakland, with its deep-rooted appreciation for good food without the pretense, was the perfect place to make that vision a reality. She found a home at B-Dama, the unassuming but beloved izakaya by Chikara Ono, and later helped launch Delage, a hidden gem that seamlessly blended Japanese precision with a Bay Area sensibility. She also took over the legendary Yume space in Alameda, helping Ono transform it into Utzutzu, a restaurant where impeccable execution met an intimate, no-frills setting. Then came Fish & Bird Sousaku Izakaya, where she and Yoshika Hedberg explored a modern, ingredient-driven take on Japanese dining, proving that fine food and a laid-back atmosphere could go hand in hand.
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Now, with Plenty+, Asuka is taking that ethos a step further—crafting a space where casual fine dining isn’t a contradiction, but a natural extension of Oakland’s food culture. It’s a city that thrives on great food served without ego, where excellence and accessibility aren’t opposing forces but part of the same experience. At Plenty+, that balance comes to life: refined yet relaxed, technique-driven yet welcoming, serious about food but never too serious about itself.