Our Chefs

Kazumine Nishida was born in the Kansai region near Osaka and began his career as a sushi chef at the age of 17. He currently serves as Executive Chef at the Edo-style sushi restaurant Shoukouwa in Singapore, where he led the restaurant to earn two Michelin stars. Renowned for his discerning eye in selecting the finest seasonal seafood and his refined, delicate technique, he is particularly passionate about exploring the diverse expressions of squid in his cuisine.

Emmanuel Stroobant is a Belgian-born chef and restaurateur based in Singapore. After training at prestigious restaurants in Belgium, he was honored with the "Best Foreign Chef in Malaysia" award during his time in Kuala Lumpur. In Singapore, he established a distinctive culinary style that harmoniously blends classical French techniques with premium Japanese ingredients. He achieved the remarkable distinction of earning two Michelin stars for both his French restaurant St Pierre and the Edo-style sushi restaurant Shoukouwa.