OGIWARA TENTOKU

After spending 35 years perfecting his craft in traditional Japanese cuisine, Hong Kong-born Chef Ogiwara now helms Mieda’s 8-seater counter.

A firm believer that perseverance is the key to success, he relentlessly honed his skills in various well-known restaurants in Japan which include Sushi Kappo Masa, Kitahachi Group, and Yao Grand Hotel. From Kaiseki to Teppanyaki, Ogi-san’s constant pursuit of knowledge, coupled with hard-earned skills, won him many followers in Osaka.

Look forward to curated sets consisting of kappo delights using fresh ingredients air-flown from Japan, all of which prepared with precision.