Kazutaka Ozawa, a sommelier at Crony in Tokyo, has distinguished himself as the winner of Asia's Best Sommelier Award 2025, given by 50 Best Restaurants. His philosophy combines Japanese hospitality with a deep understanding of the world's terroirs, creating careful pairings that enhance each course.
Born in 1974 in Kanagawa Prefecture, Japan, Kazutaka Ozawa began his journey in 1994 at Apicius, where, at only 20 years old, he took his first steps as a junior waiter, learning the essence of high-end hospitality. His thirst for knowledge led him to the Four Seasons Hotel Marunouchi in 2002, where he strengthened English language skills and deepened the art of pairing, dealing with an international clientele with sophisticated tastes.
In 2005, Ozawa moved to Napa Valley to work with Kenzo Estate, immersing himself in California wine culture and the import process. Returning to Japan in 2007, he took over as director and chief sommelier at Quintessence, a restaurant awarded three Michelin stars. There he further honed his ability to interpret varietals and regions from around the world, solidifying an approach that weaves technical expertise and sensitivity to the narrative of each label.
In 2016, he founded and co-managed Crony in Tokyo, an establishment that embodies his vision of dining excellence. The wine list, consisting of more than 2,000 references, has a strong focus on France: Champagne and Burgundy make up about 70 percent of the selection, followed by rare vintages from Bordeaux, Alsace, Loire Valley, Jura, Rhone, and Provence, with a special tribute to Napa wines in honor of the California experience. Ozawa also devotes special attention to Japanese wine production, including native varieties such as Koshu, to underscore the country's growing relevance in the international wine scene.
Ozawa's pairing philosophy goes beyond simply seeking taste compatibility: it starts with an ongoing collaboration with Crony's chef, Haruta, to understand the inspiration behind each dish. An emblematic example is the pairing of cold-water, sustainably farmed isaki fish with a Riesling Grand Cru from Alsace, whose softness on the palate recalls the buttery texture of the fish. This storytelling and consistent menu approach makes tasting time a complete experience, with each glass telling a story in tune with that of the dish.
In 2025, the award of Asia's Best Sommelier by The World's 50 Best Restaurants enshrines Ozawa's dedication to integrating mastery of service, in-depth knowledge of international terroirs, and a desire to promote Japanese wines on a global stage. His interpretation of sommellerie embraces as much technical precision as it does the ability to engage guests on a journey of discovery, proving that wine is a tale of terroirs, people and culture.
