'' The modern ambience and evolutionary take on Japan’s most revered dining traditions. ''
Using only the freshest and
finest seasonable ingredients, Chef Kenji Okumura has prepared an intriguing
and creative menu comprising of his signature teppanyaki dishes.
Hailing from Ichinomiya, a city located in Aichi Prefecture, Japan, Chef Kenji Okumura started his career
at the Kokusai Culinary School in Nagoya at the age of 19. He honed his skills
in Kaiseki dining under the master chef at the illustrious Nadaman Japanese
Restaurant in Nagoya Tokyu Hotel.
Now with Teppan Kappou
(counter seating) Kenji, he hopes to introduce a new Japanese gourmet experience
– one that is steeped in nuances of sophisticated Japanese multi-course meal
but presented in a relaxed and intimate atmosphere. Diners can enjoy the full
display the chef’s culinary mastery and have intricate dishes with seasonal
ingredients prepared right before their eyes.