The meaning of Kappo comes from the traditional Japanese-style cooking method consisting of cutting and boiling. Kappo chefs have mastered various cooking methods limited to not only the seasonality and quality of ingredients and Japanese food culture but also have a deep understanding of the tea ceremony and flower arrangement culture.

Acquiring a wide range of skills as a master of Kappo usually requires 10 to 15 years of steady training. This is one of the reasons why it is difficult to find skilled Kappo chefs and Kappo restaurants in North America.

At our restaurant, we offer the best ingredients from all over the world with the best cooking methods using our skills and experience to our advantage.

Takeshi Sato worked at a Michelin Star Japanese restaurant in Tokyo and came to Canada in 2011 as the official chef of the Japanese Consulate General in Toronto. Has also been the Head Chef of Zen Japanese Restaurant since 2013.

In 2022, he finally opened his own restaurant in support of Mr.Kashiwabara, who is the owner of Zen Japanese Restaurant. He also respects Mr.Kashiwabara as a mentor of life, business, and entrepreneurship.

Qualified as a tea ceremony, flower arrangement, sommelier, and international sake master, and has more than 20 years of experience as a high-class Japanese chef, as well as the skill and knowledge.