With over three years of working experience in one of the largest tuna fishing companies in the world, chef /owner James definitely knows what fresh fish is. When James started his own restaurant, he usually picks up all his fish by himself to make sure to offer the freshest fish available to the customers. Besides the great food, comfortable décor and friendly professional service all the restaurants trying to offer, James adds one more ingredient—“Kokoro” (meaning “heart” in Japanese). You may feel James’ passion towards his dream restaurant once you enter the door. James wants to make dishes that give people pleasure, not just to fill the stomach.