I’ve been a huge fan of Miku Toronto for a while now, from their amazing food to their superb service, huge sake collection, friendly and comfortable atmosphere, literally, I could go on all day about how much I love it.
So, when I had the chance to speak with the man behind Miku Toronto, Miku Vancouver and Aburi Restaurant Group, I jumped at the chance.
In this week’s Dream Job Diary we feature restauranteur extraordinaire, Seigo Nakamura.
Seigo has been surrounded by food his entire life. His entrepreneurial flair organically developed when he took over his father’s struggling sushi restaurant, in Japan. He then vowed to learn as much as he could about the restaurant industry and saved his family’s business.
Now with eight successful restaurants in different international markets, it’s pretty clear that not only has he achieved great success, he’s now crossed over into Dream Job Territory.
Seigo has been operating in the Canadian market for over 10 years since opening his original Vancouver sushi restaurant.
Not only that, Seigo introduced the technique of flame-searing sushi, also known as Aburi, to the Canadian food scene. Aburi Sushi is prepared by lightly applying the flame, over charcoal bamboo, to the top of the sushi in order to caramelize. This transforms the sushi and gives it a new texture and enhances the natural flavours of the fish.
These are some of his restaurant’s amazing dishes:
So, we thought while we had his ear, we’d ask a few questions to help us get to know this week’s Dream Job Diary entry, Seigo Nakamura a little bit better.
Did you go to school/get training for your dream job?
I didn’t go to school, I gained my knowledge and skill through my day to day work experience.
Is this a job you attained or did you create it for yourself?
In the beginning, I took over my father’s restaurant in Japan. It used to be just a small family business, but I have created a thriving international company. I established Aburi Restaurants Canada as the sole founder.
What was your first job ever?
I was a server and sushi chef at my family’s restaurant.
If you weren’t doing this, what would you be doing?
Nothing specific comes to mind. I really enjoy innovating ideas to create something new or more valuable. I have even had some ideas for other industries for the future.
What accomplishment/achievement are you most proud of?
I am most proud of creating the Aburi Restaurants brand which has a strong global culture. When we faced difficulties, I created Aburi Blue Ocean Management Strategy, a system which helped us to overcome tough times. It’s great to see the team’s confidence increasing by utilizing the system to produce great results. Most importantly, I am proud of the work we’ve put in to pave the way for our future to be a truly global brand.
What advice do you have for someone who wants to find their dream job but hasn’t yet?
My advice would be to focus on your skills and confidence instead of “trying to find a dream job”. It’s important to focus on starting where you are now and move forward step by step, gaining confidence along the way. Every job can be enjoyable, but it’s up to you to devote yourself and be tenacious. Ask yourself: are you helping someone or something, if not, how can you help? You can find purpose in this type of work. It doesn’t have to be something really significant when you start out, just taking small steps forward is progress. Once you find true enjoyment, you will have a “this is it!” moment and you’ll know you’re on the right path.
Huge thanks to Seigo for taking the time to speak with us, and if you have the chance, you must visit Miku Toronto or Vancouver, they will both offer an experience your not soon to forget.
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