Osaka Sushi stands out for one simple reason: Vivian Lepcha Kabo, a chef aspiring to cement his own style of sushi-making! He doesn’t just make sushi; he lives and breathes it. Born and raised in Nepal, the chef’s journey from the mountains to the Mauritian coastline is as colourful and rich as the sushi rolls he creates.

No one understands the intricacies of Japanese cuisine better than Chef Kabo. At 43, he’s got more than 20 years in the kitchen, yet his journey started far from the spotlight. It began at the age of 17, washing dishes in the back of a restaurant while working with his uncle. He worked his way through different jobs—plongeur, server, commis—you name it, he’s done it. But all that hard work paid off when he got the chance to join the Osaka Sushi restaurant.

So, why sushi, you ask? For Chef Kabo, it’s all about showcasing complexity through simplicity, using fresh ingredients and flavours curated to absolute perfection. For him, the secret to perfect sushi isn’t just about the fish, it’s about the rice. Get the rice right, and everything else falls into place. And it doesn’t stop there. Every ingredient must be fresh, and every sauce must be crafted to elevate the flavours. It’s that balance that makes his sushi stand out. When it comes to picking the best ingredients, the chef also knows exactly where to turn. He counts on trusted partners like BrandActiv to keep his dishes on point. With sauces that pop and ingredients that shine, he leaves diners hooked and eager for a reprise!

Beyond his expertise, Chef Kabo is also one of the most humble and warm people you’ll meet. He’s always smiling, always working hard, and always making sure you’re leaving with a full stomach and a happy heart. But enough chit-chat – let the sushi speak for itself! If you want to dive into the sushi experience we had, grab a seat at Osaka Sushi and enjoy the ride. We’d love to hear how it went!