Sanuki, the old name for Kagawa prefecture in southern Japan, is famous for its traditional udon (wheat noodles). “Sanuki no Sato” Japanese restaurant offers authentic Sanuki udon among its other delectable menu items. Less than a 30-minute drive south to the restaurant from downtown Los Angeles.

The interior of Sanuki no Sato is in the traditional Japanese style, which produces a pleasantly placid ambience. The menu items are prepared using the freshest “in season” ingredients. When you are in the mood for Japanese seasonal delicacies, Sanuki no Sato is the place to go. Chef Moriaki Miyahira is always busy working hard at this restaurant. Chef Moriaki is a very diligent and considerate person, whose mind is constantly figuring out ways to improve the food and the work environment at Sanuki no Sato.

Chef Moriaki was born in Okinawa, the southernmost prefecture of Japan. The clear blue ocean surrounds Okinawa and bright sunlight shines on the island. When he was a teenager, Moriaki admired the work of makeup artist Stan Winston, who became famous for his work in “Alien” and “Predator” series, among many other films. In order to fulfill his own aspiration to become a Hollywood makeup artist, Moriaki moved to the United States at age 20. Moriaki graduated from a makeup school in Hollywood, and continued his studies at Valley College majoring in makeup and film. He enjoyed life in America, but the time he could stay legally as a student was limited. Fortunately, the owner of the Chinese restaurant where Moriaki worked part-time offered to sponsor him for a green card. Perhaps Moriaki began to get seriously interested in a culinary career around that time.

The rich imagination plus the skilled and dexterous fingers that Moriaki developed through his training at makeup school serve as great assets in his culinary profession. Selecting colorful ingredients that match the season as well as using contrasting tones that enhance food presentations are done with the keen eye of a makeup artist. Since Moriaki did not attend cooking school, he has had to read many books and learn things under the guidance of his superiors before finally achieving his current level of skill and knowledge. Looking back, Moriaki says that those were tough days when his determination and perseverance were tested. In order to keep up with new trends and other professional demands, Moriaki continues to study and experiment with various new ingredients, even on his days off.

Chef Moriaki pays great deal of attention not only to the taste but also to the presentation of the food he prepares. Purchasing just the right dinnerware therefore is an important part of his job. He trusts his instincts and inspiration when selecting serving dishes. Also, ingredients with unique colors and shapes stimulate his imagination and curiosity. When Chef Moriaki comes across such ingredients, he never fails to experiment with them, striving to create innovative and unique menu items.

In the restaurant industry, Chef Moriaki believes that excellent food alone has a limited value in attracting customers. Sanuki no Sato employs a large staff and there are certain things Chef Moriaki always keeps in mind when interacting with his underlings. “Acquiring and keeping a great team through creating a pleasant work environment in turn leads to the growth of the restaurant,” Chef Moriaki says. Instead of scolding, or being authoritative, he conveys his intentions by talking to the staff calmly. Meals for employees are chosen each day with consideration given to the preferences of those on duty. To observe the reactions of his staff to their meal is also another great learning experience for Chef Moriaki. He seizes every single opportunity to improve his culinary creations.

 
Chef Moriaki’s dream is to open a restaurant that serves Okinawan food, the food of his childhood. Okinawan dishes are very unique both in terms of ingredients and flavor. Chef Moriaki plans to modify the dishes so that they will be well received by the majority of people. An Okinawan restaurant where a friendly staff always welcomes the customers with bright smiles ... that is Chef Moriaki’s goal. “As long as you have passion and good health, anything is possible,” was the closing remark Chef Moriaki uttered with a proud and happy smile.