You’ve grown up in and around the restaurant world. Was it always the plan to follow in your father’s footsteps?
I’ve always loved food. When my dad opened Miyake and Pai Men, I started helping out during middle and high school. I enjoyed it at first, but working weekends and holidays eventually wore on me. I moved to Tokyo to study international business in college and interned at a financial consulting firm, but that world wasn’t for me. What did stick was how vibrant and rich the food culture was. It reignited my love for food and gave me a deeper appreciation for Japanese culture. After graduating, I returned to Maine during COVID and started helping out at the restaurants again—this time with a fresh perspective. That’s when I really started to enjoy cooking.
In 2024, my dad retired and passed ownership of the restaurants to their longtime general managers. Around that same time, Helen—my partner—and I spent six months traveling through Japan, eating, learning, and soaking up inspiration. Meanwhile, my dad, a lifelong workaholic, was feeling restless. When a longtime friend offered us a space in Portland, we knew it was the right time to create something new together.
What’s something you’ve learned from your father that’s shaped how you approach leadership or hospitality?
He taught me that you really have to love what you do. You can’t be a good role model or provide a great experience if you’re not passionate. My dad would always say, “Make sure you take care.” I took that as taking care in what you do—but also taking care of others. It takes a lot of sacrifice and hard work.
Chef Bounahra, now the head chef at Miyake, also had a big influence on me, along with Emily and Courtney, the new owners of the restaurants, and Helen. There’s a stigma in this industry around chefs being overly tough on cooks, and a divide between front and back of house, but Chef Bounahra always treated everyone with equal respect—and so did Emily, Courtney, and Helen. We worked as a team, and that created a really positive environment.
Tell us about the concept behind Aomori. What inspired the combination of restaurant and market?
Our idea is to serve dishes inspired by meals you’d find in a typical Japanese household, especially from the Tohoku region—where Aomori is located and where my dad is from. We also want to celebrate Maine ingredients and embrace the similarities between Maine and Aomori, which are both coastal places with snowy winters and strong traditions. Our menu is a reflection of that connection.
The market, in a separate space next to the restaurant, is inspired by Japan’s conbini culture—convenience stores offering high-quality meals, snacks, and daily goods. We want to bring that concept to Maine, creating a space where people can discover unique Japanese items. The market will be open all day, and the restaurant will open in the evening.
What kind of experience are you hoping to create for your guests?
We want guests to feel like they’ve stepped into a neighborhood spot in Japan—something comforting and full of care. Everything, from the menu to the design, is inspired by our personal experiences. Aomori is a family-run business that reflects our individual journeys. It’s a deeply personal project, and we hope guests feel that warmth and authenticity.
You’re launching this with your partner and your father. How do each of you shape the vision?
All of us come from hospitality backgrounds, but we each bring our own lens. My dad brings decades of experience and a traditional, precise approach. Helen started working in restaurants in high school and continued through college summers, cooking and serving. After college, she worked in education but felt the pull back to restaurants. Her love of food comes from her dad, who introduced her to everything from traditional Southern cooking to foraging on Maine islands. I grew up in my dad’s restaurants and studied in Japan, which has shaped my creative approach. Combining our different experiences and perspectives—across generations and cultures—is what makes this project special. I’m excited for us to grow together and learn from each other along the way.
There’s a certain intentionality in Japanese design and hospitality. How does that inform your approach?
One principle that resonates with us is omotenashi, the art of selfless hospitality. It’s about anticipating needs and creating a sense of care and comfort. At Aomori, that’s what we want to embody—making guests feel like every detail was considered for them. That spirit extends to our team, too. We want them to feel supported and inspired, whether they’re honing their kitchen skills or deepening their knowledge of Japanese food and culture.
What do you hope Aomori becomes—for you, your family, and the city?
I hope Aomori brings people together, just like the restaurants I grew up in. For my family, it’s a chance to work side by side, share what we love, and create something new together—shaped by all of our voices. For the city of Portland, we want Aomori to feel like a neighborhood fixture—a welcoming place where people can experience everyday Japanese culture, whether through a comforting seafood dish, a pastry made with Aomori apples, or a warm interaction at the counter. More than anything, we want Aomori to feel genuine. A place that reflects who we are, where we come from, and the connection between Maine and Japan that means so much to us.
“Everything at Aomori is rooted in our own stories. It’s a personal project, and we want people to feel that care.”