ABOUT US
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Hailing from Kyoto, Japan, Chef Atsushi Yoshida carries with him over two decades of culinary experience, passion and expertise. He started his career in 1994 and worked for a Michelin-star restaurant and hotel in Kyoto. In 2006, he moved to Tokyo to join the Roppongi Hills Club - the only members-only club in the world to be managed by the Hyatt group.
After a while, he made his jump to work overseas in restaurants in UK, Hongkong and the Philippines. Most recently, he was Chef de Cuisine of Enbu at Okada Manila. While being in-charge of the day-to-day operations of the kitchen of Enbu, he also served as the Director of Culinary of the whole property.
To have his own restaurant is every chef’s dream. Starting from a chicken karaage kiosk, Chef Atsushi and his team are eager to build the brand and open-up a chain of restaurants in the future.
Our Vision: To partake a piece of Japan to every Filipino with every bite of the food we make.
Our name was derived from the Japanese rice balls called omusubi. From the Japanese kanji “結”, we wish to strengthen the Filipino-Japanese relationship through Japanese cuisine.
With every bite of the food that we offer, Filipinos will feel the Japanese warmth and sincerity without be
Our Mission: To offer five-star services and products in a reasonable price point.
Five-star services and products need not be expensive. With Chef Atsushi Yoshida at the helm, the Omusubi team hope to reintroduce different Japanese cuisine to the Philippine market,
starting off with a chicken karaage line.