How it all started
Born in Los Angles, chef Goji embarked on his culinary voyage in Otaru, Hokkaido, before returning to the United States to refine his skills in Los Angeles and further polished his skills at a Michelin-starred restaurant in San Francisco.
His story
The desire for a new challenge led him to Thailand, a country he had never visited before. Falling in love with Thailand, chef Goji is devoted to excellence in every aspect of his restaurant. He meticulously curates everything from the interior design and construction to the kitchenware and table setting as well as the ingredients. His dedication extends to each dish served, ensuring a superior dining experience for every guests.
His approach
Chef Goji Kobayashi, a dynamic young chef, is passionate about preserving and sharing the traditional techniques and styles of sushi-making. Having trained under a revered fish master in Shizuoka, he deeply honours and respects the sea life that becomes a part of our meals. This respect is evident in his careful preparation of fish, a ritual he approaches with reverence and skill.
Chef Goji dreams of passing on the valuable Japanese techniques he has learned to local Thai fishermen, aiming to elevate the quality of local fish and seafood. His approach is not just about cooking, but also about fostering a community that appreciates and enhances the seafood culture in Thailand.