Made in Japan but assembled around the globe, having to constantly relocate for her father’s tourism business, Keilene’s mother combined and improvised with the available ingredients for Japanese recipes. These were the fusion dishes that were on the table growing up bicultural and of Japanese descent and created a bond to her home country, Japan. After her studies at Parson’s, Keilene decided to leave the US to pursue a career in fashion in Tokyo. She soon rediscovered the deep culinary heritage of her birth city of Tokyo and her own passion for exploring it. These days you’ll find her elbowed up to her favorite sushi bar, slurping down a bowl of noodles or leading culinary walks in the backstreets of Tokyo.
