Koji Anpo has loved cooking since he was a child, and the joy he saw in his cooking is what inspired him as a chef. Even now, he keeps that passion in mind as he aims to put a smile on his guests' faces through his cooking. "ORIGAMI has a history that goes back to the hotel, and there are flavors that have been passed down through the generations. Using the techniques I gained from training in France and my experience in numerous cooking competitions, I feel it is my mission to preserve ORIGAMI's traditional flavors while adding my own unique touch to the menu. In addition to maintaining the quality of the food, I also put a lot of effort into training my staff.
It makes me very happy to hear customers say the food was delicious and to see our young staff members grow and develop."