EXCLUSIVE INTERVIEW - John Phua, the Executive Chef of KYOAJI has almost 30 years of experience in Japanese cuisine (Formerly from Fukuichi Japanese Dining @ 111 Somerset). His passion for Japanese Cuisine drive him to attain excellence and perfection in his skill. His persistence in maintaining the origin of the Japanese style of cooking enable his loyal customer to experience the feel of Japan within his restaurant. Fresh fish and seasonal seafood are air flown from Japan twice a week.
