Artemy Lopatin: The Chef Who Changed the Perception of Japanese Cuisine in Moscow

Biography and First Steps

Artemy Lopatin was born on November 27, 1992, in Kirov. After finishing school, he headed to Moscow, where he began his career at restaurant Nobu. Realizing that further growth was impossible without serious training, Lopatin enrolled at the Escola Superior de Hotelaria e Turismo do Estoril in Portugal, where he studied on the Culinary Arts program. It was there that he laid the foundation of knowledge and interest in the Japanese philosophy of hospitality.

International Experience and Working with Masters

In 2016, Artemy Lopatin got a unique opportunity to work in New York with legendary chef Daisuke Nakazawa, a student of Jiro Ono. He later launched the kitchens of "Nobu" restaurants in London, Barcelona, Riyadh, Warsaw, and Tokyo, gaining invaluable experience managing world-class projects. Particularly significant were his stints at Tokyo's temples of gastronomy — "Sukiyabashi Jiro" and "Sugita" — where he immersed himself in the traditions of sushi and Japanese craft.

Culinary Philosophy

Chef Artemy Lopatin builds his philosophy on uncompromising quality and respect for the ingredient. For him, gastronomy is a craft where consistency, discipline, and dedication matter. He avoids commercial compromises, relies on authentic Japanese traditions, and carries them into a Moscow context. His approach took shape over years of traveling the world and connecting with masters whom it's nearly impossible to reach even as a guest.

Restaurant Jun — Japanese Cuisine Without Compromise

In 2022, Lopatin took charge of the kitchen at restaurant "Jun," which instantly became a phenomenon on Moscow's gastronomic scene. On just 80 square meters, with no traditional hot kitchen, he managed to create one of the capital's most successful projects. The average check here reaches 20,000 rubles per guest, and the concept itself rests on the Japanese understanding of quality and hospitality.

Jun became the first restaurant in Russia and the CIS to present Japanese cuisine without compromise — no "adaptations" like tom yum or hookahs. The format recalls traditional Tokyo sushi bars: an 8-seat counter, a shared room for 50 guests, and an emphasis on the purity of the ingredient. The restaurant quickly earned a reputation as one of Moscow's best, setting new standards for gastronomic culture.

Achievements Today

Today, Artemy Lopatin is considered a trendsetter of Japanese cuisine in Russia. His restaurant Jun has become a model for combining fine gastronomy with efficient operations. Lopatin proves that gastronomy can be both a craft and an art while still remaining a sustainable business.