Photo Credit: David Won and Anna Kim
Aloha, we are a husband and wife team that love to cook good food that is fun and thoughtfully prepared. Our company 'nattokimchee' represent both Japanese and Korean heritage that we deliver through our cuisine. We will strive to use as much local ingredients as possible to showcase our culture's techniques. We hope to mesh our flavors together for a great meal! Natto and kimchee are also known to be an amazing combination when eaten together!
We both graduated from the Culinary Institute of America at Greystone, and worked through different restaurants around the bay area to develop our foundation and skills.
Being a part of opening staff at Morimoto Napa, Takuya was able to gain knowledge of different techniques. Then he moved on to a Michelin restaurant, Spruce, in San Francisco. After a year, once again he returned to Morimoto Maui as opening sous chef. And most recently had the blessing to be a Sous Chef at The Mill House Restaurant in the Maui Tropical Plantation.
Mijin started her career at Terra in St. Helena, a Michelin star restaurant and worked under Chef Hiro Sone and Lissa Doumani. Later joined Morimoto Napa, and returned to Ame in San Francisco under Chef Hiro. After a year, she moved to Maui and had the privilege to open and be the Chef de Cuisine of Ka'ana Kitchen at the Andaz Wailea.
Nattokimchee is here to provide you with fresh ideas and dishes that are also at its highest quality. Not only do we offer Asian inspired cuisine but we also provide other inspired cuisines as well. We will work together with you to create flavors that merge together for a unique experience.