Selected Work
A Practice Shaped by Precision.
Japanese technique, international fine dining. A selection of dishes from the counter, the grill and the pass.
01
Japanese Cuisine & Omakase
Seasonal, multi-course Japanese menus shaped by kaiseki training in Kyoto, from the weekly 14-course Edomae-style omakase at Otoki to private counters.
02
Sushi & Fish Butchery
Edomae-style sushi and the fish work behind it: breaking down, curing and slicing, with rice seasoned and shaped by hand.
In the kitchen
Finished at the Pass.
Sauces and oils go on in the final seconds, so every plate reaches the guest exactly as intended.
03
Fire & Charcoal
Charcoal and live-fire cooking, the slower techniques that build depth of flavour, shaped by leading the Asador grill at Inddee in Bangkok.
04
Contemporary Fine Dining
Tasting-menu cooking informed by kitchens in Kyoto, Bangkok and Roeselare: precise sauces, considered plating and service at pace.
Bring this to your table.
Private dining, collaborations, menu development and workshops, by enquiry.