仲間 · 팀
The people behind the counter.
A small kitchen, trained station by station. Sushi, bao, dim sum, ramen and matcha, cooked by people who care what lands on your tray.
厨Head chef
Chef Santosh
Our head chef sets the standard for every plate - the rice, the cuts, the broth and the timing. 18+ Years spent across Japanese and Korean kitchens shaped a menu that keeps both traditions honest while staying quick enough for a busy counter.
“Good food is repetition. You make the same roll a thousand times so the thousandth guest gets the best one.”
The line
Station by station.
Maki & nigiri
Sushi Lead
Rolls every maki to order, keeps the rice seasoned and the cuts clean through service.
Hot line
Ramen & Bao
Runs the broth, the steamers and the bao press — the warmest corner of the kitchen.
Beverages
Matcha Bar
Whisks ceremonial matcha, builds the cold drinks and looks after the dessert counter.
一期一会 · Ichi-go ichi-e
Every guest, every plate, treated as a one-time meeting. Nothing goes out that we would not eat ourselves.
Made to order
Nothing sits under a lamp. Rice is seasoned in batches, rolls are cut on the pass, broth is ladled hot.
A trained line
Every station follows written recipes and prep sheets, so the same dish tastes the same on any day.
Work with us
Want to cook with us?
We are always looking for people who take the kitchen seriously: chefs, service crew and future outlet partners. Walk in during hours or reach out and tell us what you do.