Chef Okumura is always excited by the many different ingredients he works with and expresses this through his evolving techniques. He particularly enjoys working with the rich array of Japanese produce available in Japan and mentions that the superb quality of produce which Japan is known for, is a particularly enjoyable part of his role.
Committed to sourcing for fresh ingredients, he travels extensively in Japan four times a year to source for the freshest ingredients. Depending on the season, you can expect ocean gems like the Mie lobster and Mie oyster from Iseshima, Ise Ebi and Akamoku seaweed from Mie prefecture, Unagi from Shimanto and other unique ingredients.
He hopes to introduce signature dishes such as the seafood hotpot with miso and the seasonable kamaeshi as well as herbed Octopus served with three kinds of difference salsa sauces (Avocado, Tomato, Cheese) which features an olive oil blend mixed with Shiso (perilla leaves).