Our chef collaborations serve as a meeting point for craftsmanship, culture, and creativity. We invite acclaimed chefs from around the world to explore the intersection of Japanese and Californian sensibilities through shared culinary dialogue. Each collaboration reflects a mutual respect for seasonality, precision, and the artistry of dining, resulting in experiences that honor both heritage and innovation, where two perspectives converge to create something entirely new.

Born to a Japanese mother and Caucasian father in Burbank, Chef Jacob Kear grew up between California and Japan before graduating from Le Cordon Bleu in Pasadena. He honed his craft in Los Angeles and Orange County kitchens, quickly rising to prominence and, by age 24, became an executive chef in Korea after winning a national Food Network competition. His career path later led him to world-renowned kitchens including Noma in Copenhagen and the Michelin-starred Tapas Molecular Bar in Tokyo, before taking the helm at Clooney in Auckland, where he earned three coveted hats in just six months.

Now based in Kyoto, Kear has become known for his bold, artistic approach to cooking, foraging from the surrounding mountains to create singular expressions of flavor and form. Within eight months of opening his restaurant LURRA°, he earned his first Michelin star, solidifying his reputation as a fearless culinary voice whose work bridges cultures, pushes boundaries, and creates experiences that transcend the plate.