Hailing from Kyoto, Chef Kaji san brings to Shinji his creative take on traditional kyo-ryori (Kyoto cuisine like kaiseki). He spent 11 years honing his craft in Japan before joining Shinji 3 years ago. His specialty is grilled dishes, and he works magic with the variety of fish and seafood at Shinji.
Kaji san is a firm believer of making good cooking accessible to as many people who enjoy food as possible. As long as one has the heart, one can whip up good food in the comfort of his home. He is delighted to share his take on Obanzai (homecooked food) today with 2 dishes: ODEN and CHIRASHI don.
A shy man by nature, Kaji san has opened up and made many friends here. Enjoying Singapore with him are his wife and 8-year old son. Family time is spent swimming, something only Singapore with its all year round hot weather affords them!
Restaurant: Shinji by Kanesaka