culture

Over the years, we have endeavored to make our restaurants far from the norm with our greatest priorities being fresh fish and produce, traditionally-made sushi rice, and lots of love put into everything we do.  

"My philosophy on food is that it should be comforting and memorable.  I strive to create food that you eat first with your eyes, then you take in the smells, feel it in the mouth, and then your heart."

Culinary Arts Director Chef Moon Yang

“We want our chefs to say, ‘I made this and I stand behind it’.  It’s a craft.  We want them to make this connection with the guests.  Ultimately, we want them to be proud of every single dish they prepare.” 

Founder Robert Song

"I work at a place where everyone feels like family and we can all be ourselves.  Self expression through my work is part of that as well.  Taking extra time out of my day to make someone else's day more special is what it's all about!"

Chris, Executive Chef at Maru Midland