My name is Ken Sakagami, originally from Fukuoka, Japan.

I graduated from culinary school in Japan, where I trained in Japanese, Chinese, Italian and French cuisine. My cooking is rooted in a simple philosophy: to let the natural flavour of each ingredient shine.

I use minimal seasoning to preserve the character of the ingredients. While Japanese cuisine is at the heart of my cooking, I also bring together flavours and techniques from different culinary traditions to create dishes of my own.