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
Luciano Desimone
Born in Mendoza, Argentina, Luciano's love for wine began at a young age.
With experience in customer service as a sommelier and winemaking across Argentina, New Zealand, Germany, and Australia, he brings a well-rounded, global perspective to the restaurant. Driven by a genuine curiosity and a passion for exploring new horizons, Luciano sees wine and sake as reflections of life’s rich journey—full of joy, challenges, and the passage of time.
For him, each bottle is an adventure, and every conversation is a chance to share that excitement and deepen our appreciation for this craft.