Born in 1973 in Niigata Prefecture, Japan. Entered the world of cooking after graduating high school. He trained at "Japanese Cuisine Kamogawa" in Hibiya, Tokyo, "Japanese Cuisine Akashi" , "Teppanyaki Loin" at the Tokyo New Hankyu Hotel (at that time) in Tsukiji, Tokyo and the long-established luxury restaurant "Kioicho Fukudaya". In 2004 he opened La BOMBANCE. While following the tradition of Japanese cuisine, he creates a variety of freewheeling gastronomy that is not bound by the framework, and has captivated the hearts of many people around the world.
“Without forgetting to express our gratitude to everyone who comes, we want to create “memorable dishes” for our customers by using seasonal Japanese ingredients” this is the origin of the La BOMBANCE’s cuisine.
Currently, while demonstrating his skills as a head chef, he is also expanding his range of activities, such as producing sister restaurants in Minami Aoyama Sudachi, Hong Kong, Kyoto, and Toyama, publishing his own books, and teaching cooking classes.

Books published:
Makoto Okamoto, Hospitality with Japanese cuisine and wine (Bungeishunju, 2013).

Born in 1968 in Hokkaido, Japan. Served as an Executive Chef of Japanese Cuisine Sakura at Fujiya Santas Hotel (Sapporo), Inatori Ginsuiso (Izu) and Hilton Tokyo Odaiba (Tokyo).
Shinji Kajiwara caught the eye of the owner of La BOMBANCE, Okamoto, and after continuing negotiations in 2021 became appointed as the executive chef of a new restaurant in Kouri Island, Okinawa. The kaiseki cuisine (traditional multi-course banquet meal) created by Kajiwara captivates the hearts of many people as well as other chefs.
Above all, the decisive factor was the agreement of values with the owner, Okamoto, who wanted to create dishes that would leave a lasting impression on the customer's heart. The origin of "La BOMBANCE" can be said to be the connection between people and passion for customers and food. The culmination of Kajiwara’s work, which can only be tasted on Kouri Island, started in July 2021.