“Celeritous preparation of seasonal ingredients in accordance with the preferences and appetites of the guests.” Chef Okumura has incorporated this working philosophy of the traditional, Japanese ‘itamae’ chefs in creating his unique ‘kaiseki’ style of French cuisine, lavishly prepared and served in a variety of richly aesthetic settings, subtly accentuated by both modern and antique dishware which has been carefully selected by Chef Okumura, and the multi-functional works of celebrated interior designer Hisanobu Tujimura.

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