BEYOND FLAVORS, A FEAST FOR THE SOUL

About our ChefMasahiro Mizumoto

With over four decades of culinary expertise, Chef Masahiro Mizumoto is a true maestro of Japanese cuisine. His journey began in 1983 in Fukuoka, Japan, a city celebrated for its exquisite Kaiseki-style and live fish dishes, including the delicate art of blowfish preparation. Chef Mizumoto's dedication to his craft led him to the Philippines in 2008, where he played a pivotal role in the renovation of a five-star hotel in Manila, quickly establishing himself as a sought-after chef for Japanese dignitaries and VIP guests.

Compelled by his passion for authentic Japanese flavors, Chef Mizumoto made the Philippines his permanent home in 2009, embarking on a remarkable journey as an executive chef in the hospitality industry. His mastery of traditional techniques and commitment to excellence earned him the prestigious role of Japanese master chef for Philippine Airlines from 2013 to 2015, where he created culinary delights that soared to new heights. Recognized as one of the top nine chefs in Metro Manila by a renowned travel magazine, Chef Mizumoto continues to leave an indelible mark on the culinary scene, blending tradition with innovation to craft unforgettable dining experiences at Kitchen-ENBU. His legacy is one of passion, precision, and a relentless pursuit of culinary perfection.

About our ChefChef Josef Teuschler

Born in Austria, Chef Josef Teuschler discovered his passion for the culinary arts at an early age, starting his journey in a local café and bakery. Before joining Okada Manila, Chef Josef built an impressive portfolio, serving at prestigious establishments such as the Emirates Palace in Abu Dhabi, Jumeirah Emirates Tower in Dubai, The Ritz-Carlton in Doha, The Sandy Lane Hotel in Barbados, The Fairmont Chateau Lake Louise in Canada, and Four Seasons properties in Toronto, Nevis/Caribbean, Atlanta, GA, and Santa Barbara, California, USA. Additionally, he has contributed his expertise to The Maison Blanche in Leukerbad, Switzerland, and the Arlberg and Almhof Hotels in Lech, Austria.

About our ChefChef Yoshihiro Sugiyama

In 2001, he learned the Japanese haute cuisine kaiseki ryori from scratch in Kyoto, the capital of traditional Japanese food. He subsequently trained at many Japanese restaurants and honed his skills while devoting his heart to the cuisine.

Moreover, he took an apprenticeship at a Michelin-starred restaurant to further cultivate his culinary techniques and eventually became independent as a head chef.

Chef Sugiyama has put his great attention to perfecting dashijiru, a simple yet complex broth plays a crucial role in the success of all Japanese dishes. His passion in dashijiru has led him to bringing authentic Japanese cuisine to Manila. The chef aspires to lead the best Japanese restaurant in the Philippines.

Aside from his commitment to cooking, the chef also puts great value and importance in customer service, as well as creating a welcoming, relaxing ambiance. He also strives to bring a great level of enjoyment and satisfaction to customers through constant review of the dishes and services. 

About our ChefChef Gene del Prado

“Cooking from the heart; it is the gift that I can give in every menu that I create.” - Chef Gene

Chef Gene’s story started in 1975, working in the kitchen of a restaurant with his father. After four years, he went to work in the Middle East and other prestigious hotels in the Philippines.

They say when you cook from the heart, everything follows. And Chef Gene’s career in cooking is a testament to his love for Filipino food that opened doors of opportunity for him to showcase our dishes for the world to taste.

Chef Gene is the perfect ambassador to promote Filipino food and was hand-picked by Shangri-La to go to Jakarta, Indonesia, Taipei, and Sydney, Australia, Abu Dhabi and got invited by the Philippine Embassy in Moscow, Russia.

Having sharpened his skills in cooking Filipino food, he eventually won the Chefs on Parade Competition in the set menu category.

His expertise has found a home at Okada Manila as he specializes in traditional and heritage Filipino food and international cuisine, serving dishes that nourish and delight guests beyond satisfaction.

About our ChefChef Mikiya Imagawa

Chef Mikiya Imagawa, the son of a Chinese restaurant owner, has devoted himself to Chinese cuisine for 35 years. Following his highly regarded stints in famous Chinese restaurants and luxury hotels all over Japan, he joined the KO Dining Group in Hong Kong as the head chef of Yu Lei, a high-end Chinese restaurant, in 2011.

Just a year after holding the said position at Yu Lei, the restaurant received the much-sought-after Michelin star.

Moreover, his achievements include not only getting a Michelin star for Yu Lei, but also having the restaurant included in Hong Kong Tatler’s Best Restaurants and 100 Top Tables, which are among the few select publications that enjoy a loyal following among gourmands in Hong Kong.

While keeping the tradition of Shanghai’s cuisine at its base, Chef Mikiya Imagawa's masterpiece, Yu Lei, eventually opened in Okada Manila to give this side of the world a taste of the finest aspects of Chinese cuisine.

The chef’s exceptional culinary offerings are never an accident, as attested by his strict devotion to using only the finest ingredients, cooking method, arrangement, and other aspects. He creates dishes using unique techniques and talent, constantly striving to achieve culinary perfection.

Chef Imagawa specializes in creating delicate, subtle flavors that delight the palate, served in meticulous, elegant plating. Guests are assured of a memorable experience each time they visit the restaurant.

About our ChefChef Junji Nagaoka

He has been enthusiastic not only about the culinary art of making sushi but also the in-depth study of Japanese cuisine.

Since 2000, he has worked at various luxury hotels in Tokyo, delighting diners with his specials. He has also obtained a license to handle and prepare blowfish, which is a rare feat even for seasoned sushi chefs.

In 2007, he opened Ginza Sushi Nagaoka with a business partner and subsequently sharpened his skills in making sushi, as well as deepened his understanding of the subtle art of hospitality.

With the chef’s outstanding skills and talent, in 2012, he was highly active in restaurants in Hong Kong and New York, as well as in an affiliate of the KO Dining Group in Hong Kong. In 2016, banking on the strength of his culinary experiences, he took part in the grand opening of Okada Manila with his own signature restaurant, Ginza Nagaoka.

With his passion in using nothing but the freshest Japanese ingredients, he offers truly exceptional sushi and other dishes. As a highly-skilled sushi chef, he has made it his personal mission to always give his customers an unforgettable dining experience in Ginza Nagaoka and enjoy the best nigiri they could ever have.

The chef has consistently delighted his customers with the artful way he meticulously makes nigiri in front of them—a sort of theatrical culinary performance for this one-of-a-kind chef.