Chef Tsuyoshi Motoyama
With nearly 25 years of expertise in Japanese cuisine, Chef Motoyama ensures that guests benefit from the fine-tuned tradition of using only the freshest and highest quality ingredients to create innovative, award-winning Japanese dishes.
Chef Motoyama has being working under Nadaman Master Chief Oshima at Tokyo Imperial Hotel, Nadaman Senior Head Chef H.Suzuki at Island Shangri-La, Hong Kong and Nadaman Senior Head Chef F.Suzuki at Yokohama Intercontinental Hotel. His cooking style is based on Kaiseki with a Tokyo touch, basically, traditional but with modernity. He tends to add more soy sauce in his dish to present a stronger taste. His creative dish presentations provide impressive three-dimensional effects to customers.