Chef-Owner Raymond Tan: A Journey of Culinary Mastery
At 19, Chef-Owner Raymond Tan embarked on his culinary odyssey, delving deep into the art of washoku at a traditional Japanese restaurant in Tokyo. Today, steering both Kuza and Garyu from the enchanting confines of a conservatory shophouse at 153 Telok Ayer Street, his culinary ethos revolves around meticulous attention to detail and an unwavering commitment to quality seasonal ingredients. Chef Raymond's culinary philosophy is anchored in the belief that every aspect of preparation is as pivotal as ingredient selection, resulting in refined dining experiences that embody the essence of each season.

With a rich culinary background spanning notable establishments like Hiryu along Tras Street, Chef Raymond's expertise illuminates every dish he crafts. Guiding the talents of Head Chef Max and Head Chef Liang at Kuza and Garyu, his leadership ensures a seamless fusion of tradition and innovation at the heart of Singapore's culinary scene, leaving a lasting impression on the palate of every guest.

Chef Liang, Head Chef of Kuza
As Executive Head Chef of Kuza Niku Kappo, Chef Liang leads with a dedication to excellence. With a wealth of experience, he personally ensures each dish surpasses expectations, harmonizing flavors with precision. Kuza, known for its modern niku kappo cuisine, features signature dishes like Wagyu Tartare, charcoal-grilled chateaubriand, and dry-aged kinki and kinmedai. Additionally, Kuza offers unique creations such as corn-smoked pigeon and smoked butter tomahawk, promising an unparalleled meat-centric Kappo experience that leaves guests with unforgettable memories.