Age, Biography and Wiki

Hajime Yoneda was born on 1972, is an A michelin Guide starred restaurant in Japan. Discover Hajime Yoneda's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 52 years old?

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Age 52 years old
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Born 1972
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We recommend you to check the complete list of Famous People born on . He is a member of famous with the age 52 years old group.

Hajime Yoneda Height, Weight & Measurements

At 52 years old, Hajime Yoneda height not available right now. We will update Hajime Yoneda's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
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Dating & Relationship status

He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.

Family
Parents Not Available
Wife Not Available
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Children Not Available

Hajime Yoneda Net Worth

His net worth has been growing significantly in 2023-2024. So, how much is Hajime Yoneda worth at the age of 52 years old? Hajime Yoneda’s income source is mostly from being a successful . He is from . We have estimated Hajime Yoneda's net worth, money, salary, income, and assets.

Net Worth in 2024 $1 Million - $5 Million
Salary in 2024 Under Review
Net Worth in 2023 Pending
Salary in 2023 Under Review
House Not Available
Cars Not Available
Source of Income

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Timeline

1972

Hajime, officially Hajime (restaurant) Gastronomique is a restaurant in Osaka, Japan named after its owner and chef Hajime Yoneda (born 1972).

2002

He moved to France in 2002.

2008

The restaurant was opened in May 2008 and only a year and a half later received a three-star rating in the Michelin Guide, the only restaurant in Osaka to receive that distinction.

Hajime Yoneda is a graduate of Kinki University's Faculty of Science and Engineering and worked as a design engineer for a company making parts for electronic devices in order to save money for culinary school.

He attended the culinary academy in Osaka and later trained in restaurants in Osaka and Kobe.