Meet Our Chef
At the age of 19, Chef Raymond Tan trained under a washoku (traditional Japanese) restaurant in Tokyo.
"Attention to detail and emphasis on quality seasonal ingredients"
Chef Raymond Tan believes that every step in his preparation is just as important as selecting the right seasonal ingredients to ensure every bite is a showcase of his hospitality that reflects the season. He focuses on a refined dining experience, and his choice of premium ingredients, preparation, and personal touches reflect his respect for traditional Japanese.