Originally from Sydney, Australia, Malcolm has lived and worked in Tokyo for over ten years. He has a range of experience, having opened restaurants and consulted for international restaurant groups throughout Australia, Japan, England and the USA.
Malcolm joined the Miku Management team in 2017. Of the Aburi three pillars, he identifies most with Ningenmi, with experience in both back-of-house and front-of-house positions. He is a firm believer that sincerity, along with knowledge, and passion, go a long way in providing an exceptional dining experience.
Born and raised in the Greater Vancouver area, Shota first joined Miku in 2016 as a support staff member. He worked his way up the ranks in the following years to join the serving team, bar team, and eventually the management team.
Shota has proudly spent the past eight years in the food and beverage industry, both back and front of house, working at some of the best Japanese restaurants in Vancouver. Shota’s progression at Miku was seamless as he genuinely identifies with all three company pillars. In particular, Shota embodies the qualities of “Ningenmi,” working hard every day to instill positive energy and joy to all guests.
As the son of a notable ceramicist from Kyoto, Japan, sushi chef Kazuhiro Hayashi brings his inherent creative and artistic flair to the Miku team. Relocating to Canada at the age of thirteen, Kazuhiro had the ambition to learn English, so he accepted a position as a dishwasher in a sushi restaurant. He developed a keen interest in food from this humble beginning and eventually moved up the ranks to become Miku’s Head Sushi Chef.
Drawing inspiration from his artisan father, Kazuhiro has perfected the "art" of sushi. The place you will see him happiest is behind the Miku sushi bar, "Seeing the smile on our guest’s face is my motivation for being the best chef I can be."
Native to the coastal Chiba prefecture in Japan, Shingo’s affinity to the ocean and its diverse marine life traces back to his childhood, spending his formative years fishing and free diving.
At the age of 16, Shingo began his career in the restaurant industry, starting with dishwashing and bussing tables. He officially began his training as a chef in the Japanese dining scene at 22 years old, and seven years later, made a move to Canada for new culinary opportunities. While searching for his next professional culinary journey, Shingo came across Aburi Restaurants CEO Seigo Nakamura. Moved by his passion for the restaurant industry and commitment to locality and environmentally responsible seafood procurement, he made the decision to join Miku Restaurant.
Today, one can find Shingo on the front lines of Miku’s sushi bar as Head Sushi Chef. He continues to be inspired by the oceans, sustainability, and the Aburi spirit.
Born and raised in Vancouver, Ben is no stranger to the city and the diverse culinary adventures it has to offer. He adopted the Ningenmi philosophies naturally and transitioned into the Aburi team with ease due to his undeniable passion for the restaurant industry and welcoming, personable nature.
As an industry veteran, Ben quickly became one of the lead employees on the Minami opening team. After running the Penny Lane pub with his father for nearly a decade, and opening up The Hood neighbourhood pub, Ben’s experience and professional relationships in the industry made him a clear-cut choice to develop the bar. Shortly after the opening of Minami, Ben was promoted to Manager, and it was not long after that he found himself as a key stakeholder during the opening of Miku Waterfront. His depth of knowledge and dedication eventually earned him the position of General Manager. Ben brings experience, leadership, professionalism, passion and a level of customer service that embraces the concept of "Omotenashi" wholeheartedly. It is no wonder both the customers and staff alike love being on shift or dining in the restaurant where Ben sets the tone.