Philosophy
The philosophy behind our culinary approach at Shusai Mijo "酒彩美醸" is to maximize the inherent deliciousness of each available ingredient. During the preparation stage, we adhere to basic and traditional cooking principles, taking our own time and effort to innovate. Combining all the ingredients, we strive to create a final dish that is simple, harmonious, and well-balanced.
Omotenashi
By performing routine tasks every day, we come to understand the challenges of seemingly ordinary work. Nonetheless, we believe in progressing each day beyond today and a little further tomorrow, dedicating ourselfves to the daily tasks.
We trust that the accumulation of daily efforts and heartfelt dedication will lead to meeting the expectations and enjoyment of our customers, providing a genuine Japanese-style "Omotenashi - hospitality." While Japanese cuisine has gained popularity worldwide in recent years, individual preferences in food vary due to factors such as nationality, culture, religion, and age.
To ensure that more people can experience the true joy and deliciousness of authentic Japanese cuisine through their senses, our true goal at 酒彩美醸 is to continually improve, expressing it through my dishes, and offering a place where people can enjoy both food and drinks together.
Two Hatted Chefs
Head Chef — Jun Oya
Born in Otsu, Shiga Prefecture, Jun Oya worked in his first restaurant kitchen at the age of 16.
After working in many Japanese restaurants in Shiga and Kyoto area, he moved to Melbourne, Australia.
While working in a number of restaurants, he always emphasized the importance of traditional Japanese cooking techniques and ideas to let people know the excellence and deliciousness of Japanese food, and never hesitated to introduce new ingredients and techniques, always seeking to maximize the taste of the ingredients, and always providing a culinary experience that will please his customers with "Omotenashi". Aiming for the utmost in hospitality, he always strives to provide a culinary experience that will delight his customers.
The happy voices and expressions of our customers are the greatest reward for him.
Sous Chef — Takuro Abe
Born and raised in Japan, he has over 25 years of experience in authentic Japanese cuisine.
With unwavering passion for the Japanese traditions, he strives to bring genuine Japanese food culture and unique flavours of each prefecture to the dish.
He devotes himself to honouring the freshest ingredients by amplifying their natural flavours through a process called "Umami multiplication".
Sommelier
Sommelier — Matthew Ng
He is a certified sommelier with a rich background in the hospitality industry, having worked in various esteemed establishments, including recognized with Michelin stars. Possessing WSET L2 in Wines and Kikisakeshi SSI certifications, He is currently on the path towards obtaining the Court of Masters Certified Sommelier certification.
Having led teams at different venues, contributed to F&B management at a renowned establishment, and supervised operations at the Michelin-starred fine dining, his experience is diverse and extensive. In 2021, he successfully managed the opening phase at omakase dining in Singapore, showcasing his operational expertise.
At Shusai Mijo, his commitment lies in crafting memorable dining experiences by leveraging a profound understanding of wines and sake, combined with his extensive management background in upscale establishments.