The Raw of Attraction
Roku Nana
Raw .adj.
In its true state. Natural and undisguised, the purest form.
Raw ingredients, Raw connection, a genuinely Raw experience. The law of attraction states that whatever you focus your energy on will come back to you, which is why at Roku Nana, you will find true authenticity in all aspects, as we give and receive honest raw connections with our guests.
Indulge in our wide selection of Saké and Spirits paired with the highest quality of ingredients at its purest form, curated into unique and unexpected courses by our authentic Chefs and Saké sommelier, for the best, Raw, Japanese Omakase experience.
Meet the Masters
In 2016, Steven-san was tasked to bring in and set up an authentic Japanese Yakitori franchise in Malaysia. He worked and trained in a Michelin Bib Gourmand rated restaurant in Tokyo, learning how to run a truly authentic Yakitori restaurant. Along with this, Steven-san decided to pursue a Saké sommelier certification, with the goal of spreading the nuances of authentic Saké and Yakitori.
Steven-san - Founder
“ You Reap What You Sow ”
Roku Nana co-founder Gino-san has a nose for good Saké, and is a certified Saké Sommelier from the UK based Saké Sommelier Association (SSA). Gino-san believes that sincerity and passion is the key to creating genuine connections with guests, building a foundation of loyal returning guests that share the same taste for Saké and cuisine.
Gino-san - Scent-sei
“ The Best Gifts Are The Ones You Want To Receive. ”
Roku Nana’s Chef Vincent is a specialised Itamae - Japanese Chef - with over 23 years of experience in the culinary field. The core tenet of Chef Vincent’s practices is respecting the raw ingredients. As an Itamae, choosing and preparing the best ingredients is arguably the most important skill, which Chef Vincent is known for.
Head Chef Vincent - Itamae
“ There is No Greater Achievement than an Appreciative Nod. ”
Fire Starter
“ Success is a flame fueled by passion and dedication. ”
Having studied French culinary arts at Le Cordon Bleu, Chef Keith worked at a steakhouse which started his love for fire and food. Soon after, Chef Keith met Gino-san as a guest at a Yakitori restaurant and learned about the beauty of Yakitori. Under Gino-san’s mentorship, he learned the authentic methods of knife work and charcoal grilling, resulting in Chef Keith joining the Roku Nana team in 2019.