With the aim of creating an authentic and original restaurant, our Executive Chef, Tomohiko Jimbo dreamed of creating a restaurant outside of Japan but with more characteristics than a restaurant in Japan itself. So he also looked for places that are famous for making pottery to the south of Japan, such as in the Arita-yaki, Imari-yaki and Hagi-yaki area and bring them to our Restaurant, we hope that every guest who comes will say “Excellent, Doesn’t this make our Restaurant feel more like a Japanese Restaurant than in Japan itself.
The most basic and important attitude in our work is humility. We want to remember this attitude and work hard every day to improve. Then we want to make the best restaurant in all of Indonesia.
After serving as the head of the sushi department at Nadaman, he worked as a Chef in an upscale Japanese restaurant in Indonesia for 10 years.
Many fans of Japanese cuisine have been waiting for Tomohiko Jimbo.
He has experience abroad, such as Kuwait, Bahrain and the Philippines.
As he received calls from various countries to open a restaurant together, he preferred to come to Indonesia and aimed to create his own “French and Japanese Cuisine” collaboration with Tomohiko Jimbo.
He has in-depth knowledge of “Honzen Cuisine” and “Shojin Cuisine”, which is the origin of Japanese cuisine.
Drawing on his extensive experience, he continues to create new value and creative dishes as Chef.
We will provide the best Japanese food and create the best restaurant in Indonesia.
