There is a quietude within which inspiration happens from the moment the fish arrives. It is a careful balance as the Omakase experience is plotted from the morning hours into the afternoon, long before we open our doors to welcome you…the rhythm begins.
Growing up, I found comfort in spending time cooking with grandma and outdoors at my grandfather’s citrus farm outside of Osaka, where I was born. There was a yearning…and I was so different from others! I found out that a traditional college education was not my path in this life.
At 16 I started working at my first restaurant but, when I turned 18, the desire to explore the world took over. After landing in Miami, my love for Reggae music led me to to the Caribbean and love brought me back stateside.
There was a longing for Japan, so I decided to go to the mainland to study at Tsuji Culinary Institute in Tokyo for two years. Eventually, I apprenticed under Michelin recognized Chef Hiroyuki Sato.
While I hope to honor that tradition, I also hope to innovate and explore as I am now in a new land and at a point in my life where there is less fear.
“This journey, I am on, is one of love…” and I am delighted for you to be a part of it.
When I was first approached about opening Kogen over a year ago I was absolutely delighted. The idea of creating not only the beverage program but also heading the dessert program was an incredible opportunity I could not pass up.
I have been working in hospitality for over a decade now and I always say to people that I really do believe I was born to do this and this restaurant for me is a place to showcase my art and my passion for creating with my hands.
My inspiration for the menu first and foremost is Mother Nature. Coming into summer we have access to incredible produce here in California and we are extremely lucky to be located one block from the Santa Monica farmers market where you will find myself and Chef Yasu every Wednesday and Saturday morning.
I found walking by the ocean was where my best ideas came from, the moment you can quiet everything around you and focus on “what is it I want to showcase? And how do I want to make people feel?”
Japanese culture embodies the simplicity of life, evanescent wabi sabi, and each ingredient is hand chosen with the intent to honor nature and show that you don’t need a million ingredients or techniques to make something impressive, you just need a single ripe peach and a little creativity.
From my first restaurant job in Santa Cruz California to studies abroad in London and going to 13 countries to ending up in Australia at Maybe Sammy Sydney (one of the greatest learning experiences of my life) to working at Michelin & James Beard Award recognized venues, I am honored to be here, now, looking forward to hosting you.
