Masaki Arakawa (Markey)
In this interview, restauranter and sushi chef Masaki Arakawa (Markey) of Lot 10 Isetan the 4th Floor, shares his entry to the industry and upcoming events.
What do you do?
I am a sushi chef taking care of three restaurants located at Lot 10 Isetan 4th Floor – Sushi Azabu, The Tokyo Restaurant and The Tokyo Ramen with our team.
How did you get into the industry?
When I was 16 years old, the place that allowed me to work with the highest salary was the food and beverage industry – sushi, yakitori, ramen, Japanese Kaiseki and bartender. I hopped around many restaurants to work, and I loved connecting with many people through food.
Share with us a story from behind the scenes.
The thing that got me into the Japanese cuisine industry was just a small story. I lived in Sydney, Australia as an exchange student. On the date I had to leave my host family, I wanted to give something special to them to express my gratitude. I made a Japanese pancake (okonomiyaki). Their reaction made me super happy, and I thought this was the thing I could do for somebody in the world to bring happiness as a Japanese.
What’s a food memory from your childhood or travels that stands out?
The soup noodle I had in Guam island about 20 years ago sticks in my memory. This was the first time I came up with a business idea to bring Nissin cup noodles from Japan to Guam and open a restaurant with them. It could be the best noodle shop on the island at the time.
What’s the best/ worst part of your job?
The best part: We can directly see our customers happy with what we have created and express our gratitude to them.
Worst part: Sometimes, I have to hold my pee.
What’s your favourite food and beverage pairing?
Sushi with hot green tea.
What’s one of the craziest things you’ve seen behind the scenes?
I called my boss pig when I was wasted.
The perfect day off would be…
… with my family
A day in the life of a chef Masaki Arakawa is…
Workout, preparation, making guests happy, come home and drink protein.
What do you do for fun?
It’s fun to live my life.
What’s something you’d like guests to know about The Restaurant?
Our mission is “Japanese hospitality (omotenashi) to people all around the world”, and at the same time, we are creating the place that increases the value of the city, and our crew are proud of.
How has the pandemic changed you, your perspective, or the way you operate?
The pandemic changed a lot of things, but our mission can’t be changed.
What’s something you’d like people to know about being a chef as a profession?
The people who can create the scene, the dishes and the team with the “I am one of the customers” mindset would be the lovely chef wherever you go.
What’s your view on the F&B industry scene in KL?
There are more choices for customers. More sophisticated restaurants are coming. You can find RM1 nasi lemak to RM1000 courses. You can find many international dishes and lots of high quality.
What’s in store for you in the upcoming months?
The Tokyo Ramen just opened five months ago, then we opened another branch as a pop up shop at Tiffin at the Yard. Sushi Azabu has many collaboration events coming up soon. The Tokyo Restaurant cheesecake individual cafe is coming up soon. And, we will create a hotel in the future here in Malaysia.
Find more interviews similar to this one with Chef Ben Lee here. And, stay up to date with the latest food and beverage happenings in KL here.
I’ve not had the opportunity to drop by Isetan after they revamped the place some years ago. Nissin cup noodles? I think I’ve tried their noodles but not in a cup, just the instant ones in packets.