Akachochin wouldn’t be the success it is today without our head chef Kengo. As South Wharf's Japanese cuisine expert, he delivers flavoursome delicacies that can only be described as edible works of art.
A Fukuoka native, Head Chef Kengo Hiromatsu knows all about combining Japanese tradition with the freshest ingredients. Did you know that in Tokyo, all Japanese chefs visit the famous Tsukiji markets from 3:00am to source the freshest and most delectable fish? At Akachochin, Kengo brings this same dedication to every dish he creates.