Japanese bizman in Dubai hires mostly OFWs for his restos

DUBAI, United Arab Emirates – A Japanese national, who runs three restaurants across the city, said Filipinos’ work discipline “aligns perfectly” with the company, reason why majority of his employees are from the Philippines.

“The Filipino community plays a crucial role in our operations, bringing a strong work ethic, dedication, and a passion for hospitality that aligns perfectly with our goals,” said 32-year-old Takahiro Mogi, who hails from Hachioji City in the Greater Tokyo metropolitan area. 

The dining destinations have 400 staff, of which 350 are overseas Filipino workers (OFWs).

“This dedicated team is the backbone of our operations, ensuring that every aspect of our service and food preparation meets the high standards we set,” said Mogi, who came to Dubai in 2017, and whose journey in the culinary world has taken him “across continents to share my passion for Japanese cuisine.”

Mogi also provides incentive programs to his employees, enabling them to upgrade their skills through education and continuous training.

“(We have) a platform that provides educational and professional development opportunities tailored for our Filipino staff. We believe in investing in our employees,” said Mogi, whose arrival in the UAE allowed him to “explore new opportunities in a region known for its diverse culinary landscape,” in the process, expanding his culinary horizons.

Free special courses

There is a range of special courses offered to the employees free because the company, Mogi said, “places a high value on continuous learning and development.”

These courses include project management, accounting, business management, human resource management certification, graphic design, even photography to enhance the staff’s “ability to capture the essence of our dishes visually, which is important for marketing and social media,” Mogi said. 

“These training programs and courses are funded by the company. As the owner, I personally ensure that the investment in our staff’s education and development is a priority. I believe that when our employees grow, the business grows with them,” he said.

Insights

The employees value the programs, saying these have equipped them with important insights into the intricacies of business operations that they can use as they grow and eventually run their own restaurants.

Among the staff is Rey An Arlanza, who rose through the ranks from being a waitress to a supervisor overseeing up to 50 colleagues with diverse mindsets and managing daily operations for 100 guests of various nationalities.

“I’m currently enrolled in a Professional Business Management course, a step that is broadening my understanding of real-world business dynamics and preparing me to effectively manage the restaurant, while setting the stage for my own future business ventures. Experience and skills are vital, but true success comes when they are paired with knowledge," Arlanza said.

Inspired

Another is Cielo Ann Lubaton, who also started as a waitress. “I have learned a lot from working with the company, like how to handle business. Mr. Mogi gave me the inspiration to dream. He gave us the opportunity to study again so that we could reach something when the time comes,” she said.

Samuel Costales, sushi chef and team leader, for his part, said his recent pursuit of Business Management studies has enabled him to have a better understanding of how to run an enterprise. 

“The knowledge I have gained is invaluable as it prepares me for my future entrepreneurial endeavors. I am grateful for the guidance and wisdom shared by Mr. Mogi and the management team. Their expertise has provided me with a solid foundation in handling and effectively managing staff in my current role, laying the groundwork for my future success in business ventures,” Costales said.

Dining destinations

The three dining destinations are Fujiya Japanese Restaurant, Kimuraya Japanese Restaurant, and Mogi-ya Authentic Japanese Restaurant. “Each of these establishments holds a special place in my heart, as they represent different aspects of Japanese cuisine, bringing authentic flavors to the local community,” Mogi said.

Fujiya Japanese Restaurant opened its doors in October 2018, marking the beginning of Mogi’s journey in UAE’s culinary scene.

Kimuraya Japanese Restaurant was inaugurated in August 2020. “It was during a challenging time globally, yet we managed to bring our vision to life, offering a unique dining experience,” the restaurateur said, referring to the COVID-19 pandemic.

Mogi-ya Authentic Japanese Restaurant was the latest addition, which opened in February 2023. “It’s a project that I’m particularly excited about, as it showcases the depth of Japanese cuisine with a focus on authenticity,” said Mogi.

Each restaurant has its own specialties, reflecting the diverse range of Japanese cuisine.

Wagyu Beef Hot Pot

“Our Japanese Wagyu Beef Hot Pot and BBQ are particularly popular. We take great pride in serving high-quality Wagyu beef, known for its rich flavor and tenderness, cooked to perfection.

“We also offer a Japanese Ala Carte menu with a more casual dining style. The idea here is to provide a relaxed atmosphere where guests can enjoy traditional Japanese dishes in a more laid-back setting,” said Mogi.

Across these restaurants are served an average of 100 guests a day. 
“It’s a manageable number that allows us to maintain a high standard of service while ensuring that each guest has a memorable dining experience,” the owner said. —KBK, GMA Integrated News