i. Biography
Split is the first clear reading of Rodjarin’s working method: a career built on discipline, precision, and clean execution before it moved across cuisines and geographies. At Krug in Split, Croatia, the work was Mediterranean cuisine and the role was chef, a foundation that set the terms for what followed. From there, the line runs through Osaka and Nakhon Pathom, with tonkatsu omakase on one side and regional Thai cooking on the other, carried by pork loin, mackerel, madan fruit, sesbania, shrimp paste, katsudon, and curry.
The Path
Early in their career, Rodjarin worked as chef at Krug in Split, Croatia, where the standard was exacting and the pace demanded control. That first post, in the Adriatic context of Mediterranean cuisine, established the habits that still define the work: composure, close attention to detail, and a preference for clear structure over flourish. The career that follows reads as deliberate movement, with each stop expanding range without loosening discipline. Today, Rodjarin holds executive-chef roles at Kyomachibori Nakamura in Osaka, Japan, and Krua Jay Sim in Nakhon Pathom, Thailand. The pairing shows a chef operating comfortably across two different kitchens, each asking for its own grammar of flavor, service, and restraint.
The Work Today
Rodjarin holds executive-chef roles at Kyomachibori Nakamura in Osaka, Japan, and at Krua Jay Sim in Nakhon Pathom, Thailand. At Kyomachibori Nakamura, Rodjarin works within tonkatsu omakase, where the format frames the meal with precision and sequence. Within that structure, katsudon and menchi katsu curry are the named signatures, carrying the crispness associated with the style while marking the kitchen with a distinct point of view. The second post is Executive Chef at Krua Jay Sim in Nakhon Pathom, Thailand. There, the focus is regional Thai cooking, and the menu speaks through local ingredients and direct combinations. Stir-fried pork loin with jaew sauce, spicy mackerel soup with madan fruit, and stir-fried sesbania with shrimp paste place the work in a pantry defined by brightness, depth, and specificity of place. Read together, the two kitchens show range without drift. Osaka brings the discipline of tonkatsu omakase; Nakhon Pathom brings the logic of regional Thai cooking. The continuity comes from the same habits first formed in Split: exacting technique, steady control, and a refusal to overstate the plate.
Signature
Rodjarin's signature dishes include katsudon, menchi katsu curry, stir-fried pork loin with jaew sauce, spicy mackerel soup with madan fruit, and stir-fried sesbania with shrimp paste.
Acclaim
The dishes give the clearest measure of range. Katsudon and menchi katsu curry identify the Osaka kitchen; stir-fried pork loin with jaew sauce, spicy mackerel soup with madan fruit, and stir-fried sesbania with shrimp paste identify the Thai one. The earlier Mediterranean post in Split completes the arc without needing additional framing.
Profile updated August 2026
FAQ
Asked of Rodjarin
Where did Rodjarin work before?
Rodjarin's earlier career included Krug.
What is Rodjarin known for?
tonkatsu omakase.
