Chefs

Under the direction of Executive Chef Leo Kekoa, the restaurant follows the traditional kappo-kaiseki format, where each course is prepared directly in front of the guest at the counter.

Chef Kekoa works alongside Tokyo native Chef Chikao Kikuchi, who arrived in Texas in the late 1980s and helped establish Japanese dining in Dallas.
Together, they bring more than sixty years of experience behind the counter, reflecting a shared dedication to the craft.

With more than forty years behind the counter, his quiet discipline and experience reflect a lifetime dedicated to the craft.