OUR SHEF
OWNER CHEF, TEPPAN KAPPOU KENJI
Chef Okumura started his career in Singapore in 2011 after 16 years of intensive training in Nagoya, Japan. A master of the refined style of Japanese cooking, known as Kaiseki, Chef Okumura received his training at the illustrious Nadaman Japanese Restaurant in Nagoya Tokyo Hotel. Under the mentorship of his first teacher, Nadaman’s Senior Master Chef, Kawagoe, he spent the thirteen years working relentlessly to perfect the Kaiseki craft and another three years at Kawagoe Restaurant. From the freshness, texture to the colours of the ingredients to the labourious rituals in food preparation, he holds steadfast to the fundamental Kaiseki cooking principles.
Known for his meticulous craftsmanship and artistic flair, Chef Okumura’s dishes are a study in perfect seasoning bringing out subtle textures and flavors you can find from in haute cuisine. Teppan Kappou Kenji reflects his love for creating scrumptious edible artwork and his desire to breathe life into Japan’s fine culinary traditions with new techniques and innovations. While a typical Kaiseki meal starts above the $200 bracket, the “reverse” Omakase experience at Teppan Kappou Kenji starts at an affordable $150. He prides himself on his versatility in providing a personalized experience based on the preference of the diners. So instead of purely “leaving it up to the chef”, Chef Okumura prefers to let diners enjoy the choice of preferred dishes. Set dinners from $60-120 where diners can enjoy of his signature dishes.