As my quest for deliciousness grew through my experience as a chef abroad, I became more and more aware of Southeast Asia. I went to Vietnam, Singapore, and finally landed in Thai cuisine. Since my time in London, I have been completely hooked," says Kubota.
He also offers Thai cuisine in his own style, such as green curry made with white miso from Yoshino, Nara Prefecture, and dried sweetfish from Omi, Shiga Prefecture, and khao mangai made with carefully selected chicken and vegetables from the suburbs. I still have a lot to learn from the professionals," he says, "from farmers for vegetables and dry goods dealers for kelp. I hope to keep close ties with the producers and offer Thai cuisine that reflects the four seasons.

Six months have passed since the restaurant opened, and nowadays, at the request of regular customers, mackerel sushi and conger eel sushi are available at the restaurant once a month by reservation. The chef has a broad perspective, so feel free to stop by on days when you want to take it a little easy.

Ichiro Kubota, owner of the store
Trained in Japanese cuisine at Imahashi Tsuruya Honten in Osaka and other restaurants, he has been the head chef at umu in London since 2004 and at Hoshinoya Kyoto since 2011.