Born in Japan, Angelo pursued his culinary career at renowned establishments such Les Créations de Narisawa (two Michelin stars) and RyuGin (three Michelin stars), both in Tokyo, and Restaurant Gordon Ramsay in London under Clare Smyth (three Michelin stars). He then worked with Adam Byatt at Trinity in Clapham, where he met Tom Sellers, before moving to New York to Eleven Madison Park (three Michelin stars). In 2013, Angelo rejoined Tom to open Restaurant Story in Bermondsey. Within four months of opening, Restaurant Story was awarded a Michelin star, and Angelo was promoted to Head Chef in just 10 months. His first solo restaurant, ‘Omoide’ is set to be one of the standout openings of 2018, showcasing his style of progressive Japanese cuisine with a European accent- a grab and go concept inspired by the kaiseki-ryōri course shokuji - a traditional Japanese multi-course meal.
Pork belly with Daikon and mustard; oyster tempura with Kombu and seaweed’ and ‘custard, tea, and burnt sugar.