Chef’s Winter Recipes: Eiji Okamura’s Halibut and Langoustine
Chef Eiji Okamura initially joined the Palace Hotel Tokyo team in 1995 when he was just 20 years old. After a year, he transferred to a Japanese restaurant in Tokyo, then did a little stint in Frankfurt. It was a decade after when Chef Okamura-san returned to the Palace Hotel Tokyo in 2005 to work […]