Years before we planned to start Roku Nana, we were friends and coworkers bonding over our love of Saké and Japanese culture. In our exploration of the Japanese food scene in Malaysia, we realised that most Malaysians aren’t familiar with the culture. That’s when we decided to create a place that shares and spreads traditional Saké culture, authentic Omakase cuisine and teaches guests about our passions.

We wanted to create curated experiences that highlight the unique differences in Saké, and that includes pairing it with good food. With our Omakase approach, our chefs prepare all the dishes to be served as soon as they’re cooked to make sure the first bite is hot enough, which might seem like a long waiting time, but it’s the perfect environment to encourage conversations and enjoy Saké. Our chicken is only seasoned, not brined or marinated as marinade would shrink and tighten the meat. Because of this, the taste profile of the chicken will be blunt if it gets cold.

Steven-san and Gino-san had previous experience with Yakitori, which is why it is a key part of Roku Nana. Meanwhile, when we were interviewing for the head chef position, we met professional Sashimi Chef Vincent by sheer luck. Impressed with his strong sense of responsibility and loyalty, we decided to add Sashimi as another staple of Roku Nana. Meanwhile, Chef Keith was a guest at a former Yakitori restaurant who shared the same passion for fire, and we invited him to join the Roku Nana team as well.

Together, we work hard to educate our guests about authentic Omakase, Saké variety, and Japanese culture. With Steven-san and Gino-san being accredited Saké Sommeliers from the Sake Sommelier Association (SSA) based in London, UK, and the largest collection of Saké in Malaysia, we want Roku Nana to be the ultimate destination to learn and share your love for Saké. 

For us, it’s not about business, it is a passion project. Our goal is to connect people through food and Saké, building relationships and bringing people together.