Chef Profile

MATSUOKA “PAUL” Hisayuki

Born in 1985.

He grew up in Uno, Tamano City, Okayama Prefecture, a coastal town on the Seto Inland Sea.

He graduated from a culinary school in Kobe and worked at a hotel in Japan, but he had a strong desire to see the world for himself and decided to travel to Europe. He honed his skills at many Michelin-starred restaurants, mainly in France and Spain. He learned from many renowned chefs, such as Alberto Adrià, the chef of the legendary “El Bulli” restaurant, which was named the best in the world five times by the British magazine “Restaurant”, Victor Arguinzoniz, the chef of “Etxebarri”, a regular in the world’s top 10, and Virgilio Martínez, the chef of “Central” in Peru, which was crowned the world’s best in 2023.

• Price Range:

  Dinner: MYR 552.73 - MYR 552.73

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Guests aged 9 and above, and able to enjoy the course meal.

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.