Mitsuo​ Endo - Owner CHEF

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 The owner chef Mistuo Endo was born in Tokyo in 1971. He became an apprentice chef in 1988 & learned Kaiseki ( Japanese traditional course style cuisine) at a prestigious Kaiseki restaurant in Tokyo.

 

 When he was thirty, he decided to move to the United States to make his dream come true. The first restaurant he opened as a head chef was in Seattle in 2001.The next year, he put himself in a more challenging city New York. In 2002, Chef Endo met his mentor Chef Koji Imai who taught him the quintessence of food and then was introduced to join the MEGU staff for the opening of MEGU Tribeca and Midtown as the Executive Chef.

 

 In 2007, he moves to Las Vegas to seek a new challenge. In 2008, he opened   his own restaurant “Aburiya Raku” in Las Vegas. 

 

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