A native of Tokyo, Japan, our sushi chef brings more than 30 years of experience to Kiku’s well-appointed kitchen. The only ingredient his creations have in common besides the required vinegared rice is inspiration.
The teppanyaki style of iron griddle cooking has its roots in post-war Japan, where it was an instant hit with foreign visitors. Kiku builds on this tradition with Chef Sam’s masterful artistry.
With more than a quarter century of experience preparing an impressive range of meats and seafood, you can see why the ‘kiru’ cut originated with samurai. Chef Lim’s talents have been in demand at Kiku for nearly a decade.