Chefs

CHEF

NOBUMASA MIEDA

Hailing from Hokkaido, Japan, Chef Mieda’s accolades does not only include the prestigious Michelin star award.  He was invited to create the menu and dishes for First Class aboard All Nippon Airways (domestic) and Japan Airlines (domestic) in 2008 and 2012 respectively.

Having honed his skill since he was 20 years-old, the Kaiseki master currently manages 6 establishments in Japan.  He was awarded the prestigious Michelin star in 2012 and Singapore is Chef Mieda’s first venture abroad.

Chef Mieda’s philosophy is to bring ‘exquisite pleasures and surprises’ through every meal. His keen eye for details and immense talent in amalgamation of traditional and innovation, always result in exceptional Japanese dishes that have won him many raves, fans and awards.

CHEF

KENJI OKUMURA

Chef Okumura, with over 15 years of culinary experience in traditional Japanese cuisine, brings about a sensibility and finesse to the Keiseki dishes he prepares at Sushi Mieda. It is his mission to evoke feelings through the taste, preparation and presentation of the immaculate Kaiseiki dishes.

Chef Okumura’s deep appreciation for Japanese cuisine was developed at a young age growing up in Ichinomiya, a city located in Aichi Prefecture, Japan.

He was exposed to a variety of food that fuelled his life-long passion for cooking.

CHEF

KEISUKE OHNO

Creating perfect sushi dishes comes under Chef Ohno’s forte.   His impeccable knowledge of fish and seafood reflects in his skilful preparation and wonderful presentation of his sushi.

Originally from Miyagi, Japanese-born Chef Ohno was lured into the culinary world when his passion for this industry and for food was recognised at an early age.

Chef Ohno prides himself on using the best and freshest ingredient and each sushi dish on the menu is conceptualized and executed with exacting standards.