Meet the team

Shin Okusa has made French cuisine his adopted language. Trained at renowned restaurants—L'Atelier de Joël Robuchon, Le Chambard, and L'Arôme—he has developed a culinary style rooted in French tradition, executed with the rigor and sensitivity of his Japanese culture.

His philosophy can be summed up in three words: Ichigo Ichie. Make every moment the best of your life. Each plate embodies this philosophy: carefully selected seasonal ingredients, precise cooking techniques, and perfectly balanced flavors.

For over eight years, he has been cooking what he loves. He interprets French gastronomy through each of his dishes to create a unique experience.

Ayako Okusa’s passion for French pastry began in Japan, long before she set foot in France. After arriving in Paris in 2009, she trained at renowned restaurants—Le Surmesure by Thierry Marx, La Dame de Pique, and Le Georges—before opening TOWA with Shin.

Her desserts embody the spirit of the restaurant. She takes the great classics of French pastry and makes them her own. Visual presentation and flavor combinations: everything is boldly reimagined, but never left to chance. She dares to create unexpected pairings—ones she knows are just right.