About

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Lead Staff

Koichi Aoyama
Executive Sushi Chef

"Lek"Pratchaya Punsuk
Executive Chef

Katrin Kanikkeberg
General Manager

Innovating for a Global Palate Since 2003
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Teikoku offers contemporary Japanese and Thai dishes with European influences in a unique Japanese inspired setting. Our menu highlights the freshest fish that our team is able to source from around the world. Come and join us with the intention to wine and dine well and you won't be disappointed by this Newtown Square "go-to."

Koichi Aoyama

Executive Sushi Chef

When Executive Chef Koichi Aoyama was a young boy growing up in Tokyo he did not know he would one day be named the "Best Japanese Chef in Philadelphia" by Philadelphia Magazine. While he tries to adhere to the traditional Japanese style, he certainly adds his own flair. Chef Aoyama says what he enjoys most about his job is the ability to be creative and offer guests culinary excitement. "Sometimes I like to conflict them or confuse them." He values quality ingredients and prepares dishes as if it were only for you.

KEN DUMRONGKIT-MUN

EXECUTIVE SUSHI CHEF

"Ken" is the Executive Sous Chef at Azie Media and has had over 15 years of experience. His love of cooking began since the age of 10 when his grandmother and father would bring him to be a helper in the kitchen almost every day after school. He then travelled to Sydney, Australia and enrolled in culinary school. His speciality is modern Thai cuisine and Asian fusion. In the kitchen his always is experimenting saying that "it is fun to create something new every day to eat".

Lek Punsuk

EXECUTIVE Sous CHEF

Pratchaya “Lek” Punsuk was born and raised in Bangkok, Thailand. As a young man, he learned to love cooking while spending time in the kitchen with his grandmother. Lek opened a small Asian Fusion restaurant in Thailand, but he wanted to come to the United States in pursuit of new experiences and opportunities. He joined Win Signature Restaurants in 2000, where he honed his skills under former Corporate Chef Takao Iinuma. Lek likes to experiment with big flavors in a tapas style. When asked what he wants guests to take away from their experience at Teikoku, Lek simply says, “I like to make people happy.”