Ruben Hill

Curated and led service for a $165, 12 person Omakase counter. Daily rotating menu of 14-15 courses.

Built strong reputation as a top Omakase destination in Miami. As a result, we were featured in Miami New Times and have maintained 5/5 reviews on multiple platforms.

Creative direction for rotating $200 Omakase Menu.

Designed menu items to help generate profit from slow-moving product.

Creation of Training Materials.

P & L analysis regarding food costs, waste, staffing.

Overseeing Sushi component of main restaurant as well as working with Michelin-level chefs The Den.

Team management and guidance.

Introduction of new menu ideas and plating styles to reflect a more traditional, high-end concept.

Worked under veteran Japanese chefs Masa Komatsu and Shuji Hiyakawa.

"Omotenashi" style service for $200/pp, 12 course Omakase.