Love of nature and seasons

Feelings of gratitude and love of nature has inspired Chef Okumura to explore new techniques. Apart from the Teppan / Kappou multi-course menu which features seasonal ingredients, diners will enjoy the premium Japan Wagyu beef grilled to perfection.

Personalized Experience

Chef Okumura has married his philosophy in adhering strictly to the natural flavours of the ingredient with desire to create a highly personalized and memorable experience for diners. He hopes to delight his diners with new recipes with a twist that would result in cleaner and more delicate flavours.

During his culinary career, he has also enjoyed personally served noteworthy personalities such as the Japanese emperor and worldwide VVIP customers. At Teppan Kappou Kenji, he hopes to introduce to diners 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 in an engaging performance starring fine ingredients without prohibitive prices.

FINEST INGREDIENTS

CAREFULLY SOURCED & IMPORTED DIRECTLY FROM JAPAN.

As seasonality and quality of ingredients play an equally important role in Japanese cuisine, Chef Kenji Okumura takes pride in his carefully sourced ingredients. There is a rich selection of oysters from Iseshima, Ise Ebi and Akamoku seaweed from the Mie prefecture, Unagi from Shimanto and other fresh produce which are imported directly from Japan under the Omakase menu. These high-quality ingredients are personally sourced by Chef Okumura from his regular trips to Japan.

He hopes diners at Teppan Kappou Kenji will be able to enjoy quality ingredients and traditional cooking style of Japanese cuisine without having to pay exorbitant prices.

EVOLVING TECHNIQUES

DECONSTRUCTED OMAKASE

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).