Team – Miku Vancouver

Our Team

At Miku, we are committed to creating an unforgettable dining experience that blends traditional Japanese techniques with modern innovation. Our team of dedicated chefs, sommeliers, and hospitality professionals share a passion for excellence and a love for the art of Aburi cuisine.

Every dish we serve is a reflection of our commitment to quality, from the finest locally-sourced ingredients to our signature flame-seared Aburi Oshi sushi.

SHOTA YOSHITAKE

GENERAL MANAGER

With 15 years in the Japanese restaurant scene, Shota started at Miku in 2016 as a Server Assistant and worked his way up to FOH Manager. He now curates the wine and sake program, backed by his WSET Level 3 certification. Passionate about creating a supportive, family-like team culture, Shota believes fulfillment at work starts with feeling valued.

Favourite dish: Pan-Seared Scallops
Go-to drink: Domaine Gueguen Chablis

SHINNOSUKE TOSAKA
MANAGER

Originally from Tokyo, Shinn began his hospitality journey over 12 years ago while studying in Vancouver. He joined Miku’s management team in 2022, bringing a passion for guest service and team development.

Shinn is dedicated to creating a supportive, sustainable work environment that enhances both staff well-being and the guest experience. He’s inspired by the culture of respect and collaboration at Miku and looks forward to growing with the team.

Favourite dish: Saba Oshi
Go-to drink: Shiso Mojito

MARTIN SIMICEK
CHEF DE CUISINE

Martin got his start in his father’s bakery and has since built 15 years of experience in restaurants across Europe, focusing on Italian and French cuisine. He joined Miku in 2017 as a line cook and now leads with creativity, especially in crafting the ever-changing Miku Kaiseki.

He loves the passionate team at Aburi and the constant opportunity to grow.

Favourite dish: Sapporo
Go-to drink: Bergamot Sour

SANGWOO KIM
HEAD SUSHI CHEF

Originally from Korea, Sangwoo moved to Canada at 14 and began his culinary journey at 23 to pursue his dream of becoming a chef. With 15 years in the industry — 10 of them at Miku — he’s become a key part of the kitchen team.

His favourite dish to cook is the Miku Kaiseki, where chefs can express their creativity across a full-course dining experience. For Sangwoo, the best part of working at Aburi is the shared passion and strong culture of respect among the team.

Favourite dish: Salmon Oshi
Go-to drink: Asahi beer

SEAN CHO
SOUS CHEF

Sean moved to Vancouver in 2011 and started his culinary journey as a dishwasher. Over the next four years, he worked his way up from kitchen helper to sushi chef before joining Miku. With 12 years in the hospitality industry, he’s mastered the art of Salmon Oshi, balancing the simplicity and complexity of this signature dish.

What he loves most about working at Aburi is the philosophy of Ningenmi, where kindness and mutual respect are at the heart of the team culture.

Favourite dish: Salmon Oshi
Go-to drink: Shiso Mojito

ISABELLE VALENCIA
HEAD PASTRY CHEF

Isabelle has been passionate about pastry since high school. After studying at the Pacific Institute of Culinary Arts, she worked at the Convention Centre and small bakeries before joining Minami as a Pastry Cook for 5 years, and later Miku.

She loves the positive attitude and hard work of her colleagues at Aburi, having worked at both Minami and Miku.

Favourite dish: Surf and Turf Roll, and all the desserts
Go-to drink: Shiso Mojito

Our Team

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