“This is a romantic, magical environment with some of the prettiest food and most intimate tables in the city.”
— Andrea Bennett, Condé Nast Traveler
AN INSIDE LOOK
“Every level has to be created with the intention to make the dish feel authentically Japanese, and at the same time, sophisticated and elegant, just like the decor,” says Mizumi Executive Chef Jeff Okada Ramsey.
Ramsey’s career has taken him from Tokyo to Bangkok, Kuala Lumpur, and Las Vegas. After training under Master Sushi Chef Masayoshi Kazato, he worked alongside José Andrés at Minibar before leading Tapas Molecular Bar at Mandarin Oriental Tokyo, where the restaurant earned and retained a Michelin star. Ramsey later opened acclaimed restaurants throughout Southeast Asia, including Kintsugi, recognized as one of Thailand's leading Japanese restaurants. Since joining Mizumi in 2024, he has implemented new dining experiences, each with its own identity.
“Every level has to be created with the intention to make the dish feel authentically Japanese, and at the same time, sophisticated and elegant, just like the decor,” says Mizumi Executive Chef Jeff Okada Ramsey.
Ramsey’s career has taken him from Tokyo to Bangkok, Kuala Lumpur, and Las Vegas. After training under Master Sushi Chef Masayoshi Kazato, he worked alongside José Andrés at Minibar before leading Tapas Molecular Bar at Mandarin Oriental Tokyo, where the restaurant earned and retained a Michelin star. Ramsey later opened acclaimed restaurants throughout Southeast Asia, including Kintsugi, recognized as one of Thailand's leading Japanese restaurants. Since joining Mizumi in 2024, he has implemented new dining experiences, each with its own identity.