Sushi Oyama, Kappo Yu & Ochobo

SUSHI Oyama / Executive Chef Takeo Oyama & Kappo Yu / Chef Yohei Terada

To Chef Oyama, the concept of “dining” revolves around the moment of encounter shared by the guest and the dining space. The cuisine pursued by Takeo Oyama is based on ingredients originating from the ocean. It is no other than the earthly cuisine. ‘Sushi’ has almost become a global synonym for Japanese cuisine, a prominent part of the Japanese food culture. “My ultimate goal is to create the F&B service with ‘guest’, ‘food’ and ‘space’ as top priority. I intend to share and spread the Japanese culture and express the richness of Mother Nature and Ocean via ‘Sushi’ here in Asia. VIVA JAPAN!” – Takeo Oyama Born January 31, 1978 in Hiroshima Prefecture 1997: Graduated from Tsuji Osaka Abeno Culinary School 1997 – 1999: Cook at teppanyaki restaurant “Fiji” at Sheraton Hotel, “Hamamachi Restaurant” in Osaka 2000: Cook at two French restaurants in Sydney 2001: Trained in Sushi making in the United States Sushi Oyama and our three principles. 1. “Treasure every moment” – to design the perfect moment of first encounter shared by the guest and the restaurant. 2. “Cooking” – to show respect towards the ingredients and their pure quality, and to pursue appropriate culinary skills that creates a good balance of the five flavours (sour, spicy, sweet, bitter, salty) and their features (coldness, coolness, heat, warmness, flatness). 3. “Wholehearted effort” – to create a pleasant space that leaves an indefinite impression in the heart. About Kappo Yu and Chef Yohei Terada “To me, Kappo Yu is a place for smiles, joy and pleasant surprises. My ultimate joy from serving at Kappo Yu is realized when I hear our guests say, ‘That was delicious’ after spending an unhurried time with a fulfilling meal.” – Yohei Terada Kappo Yu is about to celebrate its second anniversary and we plan on continuing our pursuit for fresher ingredients, courteous service and a relaxing atmosphere. We happily look forward to your visits at Kappo Yu. 2004: Graduated from Tsuji Osaka Abeno Culinary School 2004: Cook at Nadaman Restaurant Shangri-La Hotel Tokyo 2006: Cook at Netaichi Tokyo Kappo Yu and our three principles. 1. “Seasonality” – to assemble the freshest ingredients in season from reliable sources in the world and present them in their highest potential. 2. “Adaptability” – to be creative and serve dishes in the manner that incorporates Chinese and Western cuisine, but does not compromise the Japanese traditions. 3. “Smile” – we promise the guests with a place of comfort, joy and quality dining experience.