Native of Fukuoka, Japan, Kanji is the head chef of TOKU restaurant. Prior to joining TOKU, he has worked for Hachobe Kappo Restaurant and ANA Hotel Japanese Restaurant as a head chef for over 13 years. Kanji’s speciality is Japanese Kaiseki cuisine and his passion for Japanese food is well appreciated by many fans of TOKU.

Kanji and his appointed sous chefs will be instructing the professional courses at TOKU restaurant, Lower Regent Street, Piccadilly.

Boasts a background that extends from Kobe, Hong Kong to London, Kim is a former advertising executive turned food stylist and culinary instructor. Kim was a regular recipe columnist for Foodie Magazine. Now based in London, she contributes articles, photographs and recipes for cookbook projects.

Kim started cooking at the age of seven, where she fostered the basics of cooking from her grandmother, who owned a catering business. Later she attended École Ritz Escoffier in Paris, French Culinary Institute in New York to sharpen her culinary skills. Kim received training on washoku in Kyoto & Tokyo.

Kim teaches umai cooking workshops at Westfield Stratford.