A Winchester restaurateur has announced the acquisition of a new head chef - and he's coming all the way from Toronto.

As the Chronicle reported last week, Miff Kayum of Kyoto Kitchen in Parchment Street flew more than seven hours and 3,500 miles to the Canadian city to interview a new candidate for the role. 

That journey now seems worthwhile, with the prominent businessman since confirming he's got his man. 

Writing on Facebook, he said: "I’m pleased to announce that our trip to Toronto was very successful! We look forward to welcoming Chef Sei Onami to the team. Chef Onami brings with him a wealth of experience in Kaiseki Cuisine - with a little modern twist and a focus on sourcing locally.

"Expect traditional ingredients like cured red mullet roe and winter melon but modern sauces like the amazing Yuzu salsa verde that he prepared for us."

Mr Kayum said he embarked on his intercontinental mission after the situation with Covid, and Brexit, led to a lack of "high-calibre" chefs in the UK, forcing him to cast his net further afield.

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But he insisted his trip to Canada was the culmination of a thorough recruitment process. He said: "We refined the candidates that we received from various recruitment specialists and conducted interviews over Zoom. But, in our business ‘the proof is in the pudding’. Because of visa complications, it was easier for us to go and see the chef in person, observe the way he works and handles ingredients - but most importantly - to taste the food."

Mr Kayum ranks Chef Onami among the 'top five per cent' of Japanese chefs in the world, and said he is willing to go to "amazing" extremes to provide the city's residents with the finest cuisine. 

Those who wanted to sample some of his cooking might not have long to wait, either.

"We have applied through the skilled worker visa route and fingers crossed, Chef Onami will join us at the end of the month," he added. "We will keep you posted!"

Kyoto Kitchen opened in 2012 and specialises in sushi and sashimi dishes, including its Winchester Roll - unique for using wasabi leaf instead of seaweed.