Get to know me better
Passionate chef and food enthusiast always seeking to deliver exquisite dishes and an overall outstanding hospitality to customers.
Being a chef, to me, is more than just a job. To me, being a chef means delivering nothing less than exquisite service and happiness to people through the magic of gastronomy and the culinary arts. I have had the love and passion for cooking since I was a child and since the day I first started cooking, I knew that it would be something that I would love to do in my life.
I have successfully gained my cuisine degree from Le Cordon Bleu and have further expanded my professional training in Michelin-starred restaurants, as well as in the kitchens of well renowned hotels around Tokyo. I possess a certification for wine specialization under the WSET program and would love to answer to all your wine requests if any. I also do food start-up consultations and menu consultations after having gained experiences working side by side with really great business mentors and restaurateurs in F&B.
Though my main training revolves mostly on fine dining, I personally enjoy gastronomy in all forms; from home-cooked, to street food, to haute cuisine. Name it, and I'd be glad to learn and experience everything and further expand my flavor palette. That being said, I really enjoy incorporating various techniques, style, and flavors to each dish that I create. And that is one of the reasons why I can say that my dishes are especially catered towards the personal preference of each of my clients. Every single time I cook is always an opportunity for me to further enhance my skills and techniques all at the same as to deliver happiness and great moments to all my customers, clients, family, and friends.
For me, cooking is...
Cooking is a passion and a very interesting art-form which involves vast creativity in both flavors, process, and presentation.
I learned to cook at...
Home. Le Cordon Bleu. Michelin restaurants and luxury hotels. Stanford certification for health and nutrition. Seminars (coffee, cocktails etc) WSET.
A role model in the kitchen is...
To name a few, it would be Joel Robuchon, Paul Bocuse, Massimo Bottura. And of course, the very passionate figures in the FnB industry I encounter.
A cooking secret...
The secret is always revealed the moment my clients’ food is delivered to the table.
As a Private Chef, I can offer you:
Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Sumida.
A longer stay in Sumida? I'm available for holidays, on a daily basis, and so forth. Just let me know!
Because "sharing is caring". I would be happy to teach you all sorts of techniques and recipes in Sumida.
Trust me as a culinary consultant to help you with your concept in Sumida.
Book your experience with Chef Mika
Specify the details of your requests and the chef will send you a custom menu just for you.