Our Team

Shota Yoshitake

General Manager

With over 15 years of experience in Japanese restaurants across Metro Vancouver, Shota Yoshitake brings extensive expertise to Miku Vancouver’s team. His career has spanned both Front of House and Back of House roles, ultimately leading to his position as General Manager and Wine Specialist. Shota’s passion for wine led him to complete the WSET Level 3 Certification in Wine Knowledge, and he now curates the wine and sake list at Miku Vancouver. Known for his versatility, he’s even ready to make a Salmon Oshi if needed!

Shota joined Aburi Restaurants in April 2016 as a Server Assistant, immediately drawn to Miku’s unique Ningenmi philosophy and the team culture built by those before him. Committed to advancing through the ranks, he took on the role of FOH Manager in 2019 and has since combined his management duties with a specialization in wine and sake. Each day, his goal is to foster a workplace where the staff not only enjoy their time but also find fulfillment and a sense of belonging. This vision is made possible by the dedication of Miku’s senior team, whose harmony and commitment inspire him daily.

A Fun Fact: Shota’s ideal vacation is an off-the-grid backpacking trip in the wilderness for days on end.

Favorites:

  • Dish: Pan-Seared Scallops
  • Drink: Domaine Gueguen’s exquisite Premier Cru or Grand Cru Chablis

Martin Simicek

Kitchen Sous Chef

Martin’s culinary journey began early, working at his father’s bakery during summer breaks as a child. His passion for food continued to grow, leading him to work in various restaurants across Europe, where he honed his skills in Italian and French cuisines. With over 15 years of experience in the hospitality industry, Martin has built a diverse culinary background, which he now brings to Miku Vancouver.

Martin joined Miku in 2017 as a line cook and quickly became an integral part of the team. One of his favourite aspects of working at Miku is the constant opportunity for growth and development, which he feels is encouraged throughout Aburi Restaurants. He especially enjoys crafting the Miku Kaiseki menu, which changes seasonally, allowing him to experiment with new ingredients and techniques.

A Fun Fact: Martin describes himself as a “gem to hang out with,” enjoying the company and laughter of others—though he jokes that he could do without all the talking! Friendly and approachable, Martin’s sense of humour and people-oriented nature make him a joy to be around.

Favourites:

  • Dish: Sapporo
  • Drink: Bergamot Sour

SangWoo Kim

Sushi Chef

Originally from Korea, Sangwoo Kim moved to Canada at 14 and has been pursuing his dream of becoming a chef since he began working in kitchens at 23. With 15 years of experience in the hospitality industry, including a decade at Miku Vancouver, Sangwoo has become a dedicated and passionate member of the team.

At Miku, Sangwoo’s favourite dish to prepare is the signature Miku Kaiseki, a multi-course experience designed to showcase the creativity of the chefs from appetizers to desserts. He appreciates the care, detail, and artistry that go into each element, creating a memorable dining experience for guests.

For Sangwoo, working at Aburi Restaurants has been fulfilling due to the passion shared by all the team members and the respect shown to one another, embodying the company’s “Ningenmi” philosophy.

Favourites:

  • Dish: Salmon Oshi, Miku’s signature smoky-flavored dish featuring BC sockeye salmon
  • Drink: Asahi beer for its clean and crisp taste

Shinnosuke Tosaka

Manager

Originally from Tokyo, Japan, Shinnosuke Tosaka moved to Canada in 2021, where his passion for hospitality grew during his student years in Vancouver. His first role in a Japanese restaurant, a well-loved Vancouver establishment with over 50 years of history, taught him the value of creating memorable guest experiences. This experience inspired Shinnosuke to build a career in hospitality, and in 2022, he joined Miku’s management team, bringing with him a dedication to guest service and team development.

With 12 years of experience in hospitality, Shinnosuke is focused on creating a supportive work environment that promotes employee well-being and career growth. He believes that when staff feel valued and motivated, it leads to a positive guest experience, furthering Miku’s long-standing commitment to exceptional service.

Shinnosuke is inspired by the collaborative and passionate culture at Miku, where respect is shared across both front-of-house and back-of-house teams. Although his journey at Aburi Restaurants has just begun, he is excited to learn, grow, and contribute to Miku’s success.

Favourites:

  • Dish: Saba Oshi
  • Drink: Shiso Mojito

Sean Cho

Sushi Sous Chef

Sean’s culinary journey began in 2011 when he arrived in Vancouver on a Working Holiday Visa and took his first restaurant job as a dishwasher. Over the next four years, he progressed from kitchen helper to kitchen chef, and finally to sushi chef, driven by a growing passion for cooking. This experience laid the foundation for his career, and eventually, he joined the team at Miku.

With 12 years of experience in hospitality, Sean’s favorite dish to prepare at Miku is the iconic Salmon Oshi. He finds joy in the precision required to maintain its quality—perfecting each step, from the cut and sauce to the flame-searing and garnish, ensures that this signature dish is a true Miku masterpiece.

Sean values the Ningenmi philosophy at Aburi Restaurants, where kindness and respect among team members create an inspiring work environment. He feels fortunate to be part of a community where everyone strives to embody these values daily.

A Fun Fact: Sean has never had Omakase sushi before.

Favourites:

  • Dish: Salmon Oshi
  • Drink: Shiso Mojito

Vicent Tacla

Sous Chef

Born and raised in Vancouver with Filipino heritage, Vicent Tacla began his culinary journey in 2016 as a part-time dishwasher while studying for his BBA. His love for the culinary arts quickly grew, and he worked his way up through various restaurant roles, gaining diverse experience until he joined Miku Vancouver in 2019. At Miku, he has deepened his knowledge of Aburi cuisine and constantly challenges himself to improve his skills.

Vicent’s favourite dish to prepare at Miku is the Waterfront Platter, which combines a variety of seafood, sauces, and garnishes to create an extraordinary culinary experience. The seasonal flexibility of the platter keeps it exciting and allows him to showcase fresh ingredients creatively.

Since starting at Miku as a Line Cook, Vicent has steadily progressed, eventually taking on a leadership role as a Manager on Duty (MOD). His journey through the pandemic was a unique challenge, but the supportive, passionate team at Miku helped him grow and thrive. He values the diversity of backgrounds among the staff, believing it enriches both the workplace and the guest experience.

A Fun Fact: Vicent was drawn to work at Miku by the Ebi Oshi, a dish he had never experienced before. Its unique flavours, textures, and presentation left a lasting impression.

Favourites:

  • Dish: Ebi Oshi
  • Drink: Bergamot Sour

Isabella Valencia

Pastry Chef

Born in the Philippines and raised in East Vancouver, Isabelle Valencia discovered her passion for pastry in high school, leading her to pursue a formal culinary education at the Pacific Institute of Culinary Arts in 2017. She studied both Culinary Arts and Baking & Pastry, then gained experience at the Vancouver Convention Centre and local bakeries. Isabelle joined the Aburi team as a Pastry Cook at Minami, where she honed her craft for five years before bringing her talents to Miku.

Isabelle’s favourite dessert to prepare at Miku is the Green Tea Opera, a layered creation where the crunchy hazelnut wafer and creamy azuki complement each other perfectly. She enjoys the challenge of crafting desserts that are as intricate as they are delicious.

Throughout her Aburi journey, Isabelle has been inspired by the positive, dedicated team atmosphere. Having worked at both Minami and Miku, she appreciates that her colleagues always bring their best to each day.

A Fun Fact: Isabelle has a Husky/Alaskan Malamute named Hua, who, at 9 years old, still has the playful energy of a puppy.

Favourites:

  • Dish: Surf and Turf Roll and all the desserts
  • Drink: Shiso Mojito