How This Tempura Restaurant Became the Only One to Land a Michelin Star

By focusing on details, this Hokkaido native moved to New York and made it happen

Exterior of a restaurant.
Illustrations: Kaki Okumura

‘It’s interesting because our Japanese guests want to know my history. They want to know where I’ve learned and studied Japanese food, and they want to know who I’ve trained under and for how many years. But our non-Japanese guests want to know where we source our ingredients.’

A small fish
A small fish

‘New York is the beginning. It’s helped build the confidence that if I have the right tempura pot and the right ingredients for it, I can successfully do tempura anywhere in the world.’

The chef cooking tempura.
Horizontal teal brushstroke used as line divider.
Horizontal teal brushstroke used as line divider.
Illustrated bento box above the text, “Join the Kaki newsletter.”
Illustrated bento box above the text, “Join the Kaki newsletter.”

Born in Dallas, raised in New York and Tokyo. I care about helping others learn to live a better, healthier life. My site: www.kakikata.space 🌱

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