KENTARO KATSUMATA 勝俣健太郎
Chef Kentaro is a master in the art of Omakase. He has a penchant to blend excellence, flavors and aesthetics into refined works of art.
Over 24 years of experience in Japanese cuisine, he has served countless happy customers from Tokyo to New York and has consulted many dining establishments across the globe. Kentaro’s persistence pursuit of perfection, freshest and highest quality ingredients, and innovative techniques brings not only the element of distinctive good taste but also vibrant visual decorations.
KOBAYASHI HISASHI 小林久志
KYŌ Sous Chef, Kobayashi Hisashi, has developed a passion for Japanese cuisine at a very young age, moving from Japan to Hong Kong and now Cambodia. His knowledge, details and care for food has pushed him further, developing new skills as well as qualifications on safety and food hygiene. Hisashi’s love for Japanese cuisine helps to create detailed consistency in the quality of our ingredients and food being served to our customers.