Chef Dmitry Tyan: A Second Wind for Japanese Gastronomy.

Biography and the Path in the Profession

Dmitry Tyan was born in 1982 in Uzbekistan. In 2003, after graduating from Tashkent State Technical University, he moved to Moscow and immediately tied his life to Japanese cuisine. From that point, he began working both at restaurants and at major Japanese-food delivery chains, gaining hands-on experience and gradually forming his own understanding of gastronomy.

International Experience and a Turning Point

In 2009, Dmitry moved to St. Petersburg, where he worked at restaurant Sintoho at the Four Seasons hotel. There he mastered working with expensive, unique ingredients, many of which hadn't been used in Russian restaurants before, and gained experience collaborating with foreign chefs, which gave him a new outlook on the kitchen and team management. This stage became a second wind for him in the profession, after which he fully focused on developing Japanese gastronomy in Russia.

Restaurants

Dmitry Tyan's flagship project is the Self Edge Japanese restaurant chain, present in Moscow, St. Petersburg, and Yekaterinburg. Every restaurant is built around the idea of premium-level Japanese cuisine, with special attention to the freshness and quality of the seafood.

Special attention goes to dinners in the omakase format, where the chef fully determines the dishes. Guests get to try signature sets that include nigiri, sashimi, and unusual combinations. This format lets you get as close as possible to the chef's work and experience the mastery of the presentation.

Culinary Philosophy: Authenticity and Boldness

Dmitry Tyan's philosophy is built on respect for the ingredient and purity of flavor. He avoids unnecessary intervention, trying to bring out the ingredients' natural qualities. Japanese cuisine, in his view, demands attention to detail and precise technique, especially important when working with premium seafood.

Achievements Today and a Look Ahead

Chef Dmitry Tyan's achievements today are three successful Self Edge restaurants, recognition from colleagues, and endless love from guests. He remains one of the few old-school "dinosaurs" who haven't just kept their love for the profession, but continue setting trends in Moscow's world of Japanese cuisine. His mission is to change mindsets and show that true gastronomy is always a dialogue between chef and guest, built on trust and the highest quality.