Having been in the hospitality industry for nearly a decade, Anthony has worked at some of Toronto’s finest and busiest establishments. Since a very young age, he has been fascinated by food & beverage, the magic combinations between them, and the idea of hosting loved ones. It was an easy decision to pursue a career within restaurants. He truly believes in the difference one can make with a full commitment to excellence.
Anthony was quickly drawn to Aburi Restaurants by its focus in food, environment and people, and is thrilled to be a member of the Miku Toronto Management team.
Michelle began in the hospitality industry at the age of 16 and has worked a variety of roles over the years. Coming from a small town in Manitoba, moving to Calgary and then to Vancouver several years later, Michelle has had the opportunity to learn about the array of cultures in which these cities possess. With an interest in learning about wine and food diversity, she got a job in a Japanese restaurant, where she really found her love for the flavours and people. Michelle has adapted well to the Aburi brand and culture due to her experience in the restaurants and a willingness to learn Japanese style service. Her commitment to service and passion for people meld well into the Ningemi philosophy.
Originally from the Philippines, where the cuisine is heavily molded by foreign influences such as Spanish, Chinese, Malaysian, and Japanese, Michael was drawn to the restaurant world by finding the artistic expression in cooking. For over 15 years, Michael sharpened his skills in French, Italian, and Spanish restaurants but his palette was always drawn to the Umami flavours found in Japanese cuisine. His ability to adapt quickly and passion for cooking make him a perfect fit for Aburi Restaurants. Michael found himself enjoying the custom of callback, welcoming guests to the dining room, and working creatively within Aburi’s three pillars have allowed him to realize his full potential.
Having worked at all three Vancouver locations in a management capacity, Michael is poised for success with Miku Toronto.
Junnosuke Fujikawa grew up in Awaji Island, Japan: famous for Wagyu beef, fresh seafood, and a plethora of local vegetables. Junnosuke’s passion for food started when was able to experiment with these quality ingredients while working in his parents’ hotels.
Junn was first introduced to Canada when he spent 5 years in Kelowna BC, where he enjoyed cooking Japanese cuisine paired with the region‘s wines. Junnosuke feels a deep connection to Aburi Restaurants’ philosophy, as his aspirations closely align with Aburi Restaurant’s vision: to contribute to the innovation of the food and hospitality industry. He enjoys mentoring new chefs both in cooking skills and introducing them to Aburi’s management style. He’s always thinking about making great guest experiences, employee satisfaction, and company growth.
Junnosuke’s passion for sushi-making is tied to making each guest experience exceptional. Now the Head Sushi Chef at Miku Toronto, Junnosuke employs his knowledge and skills to guide, support and teach the Miku Toronto team.
Aiko Uchigoshi’s amazing confections are the reason all our guests make sure to leave room for dessert. Coming from famed home of Dassai Sake Brewery: Yamaguchi, Japan, Aiko Uchigoshi has over 14 years of experience in Pastry. Aiko is well versed in both Japanese flavours and French techniques- winning multiple awards in both sugar and cake competitions. Working within the Aburi Pillars, Aiko creates beautiful, innovative, and most of all, delicious desserts, while taking pleasure in making people happy every day.
Born and raised in Toronto, Jason dreamed of being an architect as a child, but after discovering cooking through helping his mother in the kitchen, he was hooked. With over 8 years of experience, Jason never stops pursuing learning more about his craft. Jason is excited to begin working with Aburi Restaurants, which he has found to be a great company that is full of happy and caring people who are always willing to learn and improve. Identifying with the pillars of Aburi and Ningenmi, Jason believes that be in the restaurant industry you need to have the passion to be constantly improving, but to work well as a team you also need to respect, trust and help each other. He is looking forward to improving himself within this company and making people happy through serving innovative Japanese cuisine.