We are two chefs- Max and Doug, who worked together for many years, cooking over the Hibachi, slicing sashimi and serving delicious food. We have a deep passion for the simplicity, uniqueness, and overall philosophy of Japanese cooking.
Trying to translate the taste of the professional kitchen into the home kitchen always proved a difficult task, and we wanted that to change. All of our sauces are made with BIG flavours- that's something we'll never compromise on.
Whether it's the fresh, floral Shiso in our teriyaki, or the bright lemon myrtle in our ponzu, our sauces are made to be different.