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.