Unique recipes handcrafted by Chef Naoki Tsujioka of 10 years experience and counting. Sushi making elevated.
Using only the finest, authentic and freshest ingredients from the seas, lands and mountains of Mother Earth & Japan. Serving up one-of-a-kind recipes handcrafted and perfected through the years by Chef Naoki and Chef Iwasaki.
Born in the city of Uji, Kyoto, Naoki-San graduated from Ritsumeikan University, where the city’s rich history of shrines, temples, and culture inspired his passion for Japanese cuisine. After university, he moved to Osaka to begin his culinary journey at Sushi Uchida, training there for six years. He then relocated to Singapore to work at the renowned "Ginza Sushi Ichi" before moving on to Tokyo, where he refined his craft at the Michelin-starred "Hakuun." In 2023, Naoki-San returned to Singapore and joined Sushi Yuki, focusing on the artistry of Kaiseki Ryori. Sushi Yuki has since rebranded to Kairyu Omakase, where Naoki-San continues to bring his vision and craftsmanship to life.
Kaiseki cuisine, a traditional multi-course meal, emphasizes on seasonal ingredients, with each dish crafted to highlight delicate flavours, textures, and presentation. Growing up in Kyoto, Naoki-San gained deep knowledge of seasonal ingredients vital for an exceptional Kaiseki menu. With 10 years of experience, he expertly selects and prepares the freshest ingredients to enhance their natural flavours. This blend of mastery allows him to offer a truly exceptional experience, blending Edomae sushi and Kaiseki Ryori with unmatched originality
辻岡直樹シェフは京都・宇治市の出身で、立命館大学を卒業しました。神社仏閣や伝統文化が息づく歴史ある街で育ったことが、日本料理への情熱を育むきっかけとなりました。
大学卒業後は大阪へ移り、「すし うち田」で料理人としての道を歩み始め、6年間にわたり修業を重ねます。その後、さらなる挑戦を求めてシンガポールへ渡り、名店「銀座 鮨一」で腕を磨きました。
帰国後は東京のミシュラン星獲得店「伯雲」で活躍。そして2023年、再びシンガポールに渡り、「Sushi Yuki」（現「Kairyu Omakase」）の一員として、会席料理の芸術性に焦点を当てた仕事に取り組んでいます。
会席料理とは、四季折々の食材を活かし、味・食感・盛り付けのすべてに繊細な美を追求する、日本の伝統的な多皿料理です。京都で育った辻岡シェフは、季節の食材に対する深い知識を持ち、10年以上の経験を通じて、素材の持ち味を最大限に引き出す選別と調理の技術を磨いてきました。
江戸前鮨と会席料理を独自に融合させた彼の料理は、まさに唯一無二の体験を提供してくれます。
Chef Iwa-san was born and raised in Osaka, where his passion for food began at a young age. After completing high school in Osaka and graduating from Kinki University, he embarked on his culinary journey at just 19 years old, training at the renowned Kyouryouri Hamasaku in Kyoto.
Over the next four decades, his career progressed across Osaka, Okinawa, Korea, and Singapore. Along the way, he served as Head Chef and even ran his own restaurant in Osaka, honing not only his skills but also his unique philosophy toward Japanese cuisine. In 2017, he took on the role of Head Chef at Sushi Kohaku in Jeju, Korea, while also serving concurrently as a cook at the Japanese Consulate, further broadening his culinary experience on an international stage.
In 2023, Chef Iwa-san brought his wealth of knowledge and artistry to Singapore, joining Sushi Yuki—now rebranded as Kairyu Omakase. His style is deeply rooted in the traditions of Kaiseki and Kappou, celebrating seasonality, balance, and artistry, yet refined by decades of dedication to his craft.
Inspired by his grandfather and father—both masters of Kaiseki cuisine—Chef Iwa-san has spent 40 years studying Japanese cuisine, striving to bring out the pure essence of each ingredient. Today at Kairyu Omakase, he presents the culmination of his life’s work with sincerity, elegance, and devotion.
岩崎圭三シェフは大阪で生まれ、幼い頃から食への関心を抱いて育ちました。高校卒業後は近畿大学に進学し、学業を修了。
その後、19歳で料理の道に入り、京都の名店「京料理 浜作」で本格的に修業を始めました。その後の40年以上にわたり、大阪、沖縄、韓国、そしてシンガポールでキャリアを積み、多くの現場で経験を重ねています。また、大阪では料理長としての経験を持ち、自らの店も経営。料理人としての幅を大きく広げていきました。
2017年には韓国・済州島にある「寿司 琥珀」で料理長に就任。あわせて、在韓日本領事館にて料理人としても従事し、国際的な舞台でさらに視野を広げました。
2023年、シンガポールに渡り、「Sushi Yuki」（現 「Kairyu Omakase」）の一員に加わります。岩シェフのスタイルは、会席料理と割烹料理の伝統に根ざしながら、季節感・バランス・美しさを大切にしたもの。40年にわたる研鑽の末に辿り着いた、繊細かつ芯のある料理を提供しています。
会席料理に精通した祖父と父の影響を受け、岩崎シェフは素材の持ち味を丁寧に引き出すことを追及してきました。Kairyu Omakaseでは、その長年の経験と哲学が詰まった一皿を通じて、日本料理の奥深さと美しさをお届けしています。
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JOIN US
We use only the finest & authentic
ingredients from Japan.
Curated by Chef Naoki, we serve up
many one-of-a-kind delectable sushi dishes.
Open for events booking varying from
private parties to networking sessions.