Meet the Gilbert Business Owners Sharing Their Culture Through Food

Authentic Japanese cuisine rooted in tradition

Gilbert location open since 2024 | shimogamoaz.com

What inspired you to open your restaurant and what vision did you have for the experience you wanted to create?

Mika: "Our original location in Chandler was founded by my parents in 2003, with the goal of introducing truly authentic Japanese flavors to a market where those options were limited at the time. My husband (executive chef) and I returned from Japan in 2019 and became more involved in the business, especially during COVID. During that period, we adapted our menu and operations to stay relevant, which allowed us to grow despite the challenges.

Today, our vision is to create an experience rooted in authentic Japanese tradition while thoughtfully evolving to meet the expectations of our guests here in the U.S."

What do you hope customers learn or experience about your culture when they dine with you?

"What's often available in the current market can feel like a replication of Japanese cuisine without a deep understanding behind it. Our approach is shaped by our own background-we were raised and built our professional careers in Japan, which informs how we source ingredients, develop flavors, and approach technique. At the same time, we're mindful of the American palate and how to make that experience approachable.

In larger metropolitan cities, we're seeing a growing demand for more refined and authentic dining experiences, and we would love to see the Arizona market continue to evolve in that direction. We hope to contribute to that growth by offering something that stays true to traditional standards while resonating with our local community."

Is there a flavor, dish, or tradition you think is often misunderstood or underrepresented that you love sharing with guests?

"Sushi is often the first thing people associate with Japanese cuisine, but the range of flavors and techniques extends far beyond it-especially regarding cooked dishes. One example is yakitori, which we offer at our Gilbert location. We brought in a traditional yakitori grill from Japan and built our menu based on the flavor profiles and techniques found in authentic yakitori restaurants. We also operate a yakitori restaurant in Japan, and we're intentional about ensuring what we serve here reflects that same standard.

Even within sushi, some elements are often misunderstood. Silver-skinned fish, such as kohada, iwashi and aji, are the highlight of traditional sushi but are sometimes avoided due to a perception of "fishiness," which often stems from improper handling. When prepared correctly, these fish are delicate, clean, and full of depth.

Through both our sushi and cooked dishes, we aim to introduce guests to a more complete and accurate experience of Japanese cuisine."

What has your experience been like serving the Gilbert community?

"It has been very rewarding. We often hear from guests who feel they've experienced a different level of Japanese cuisine for the first time. Some guests even tell us that after visiting Japan, they struggled to find something comparable in the Valley until they found us. Being able to create that connection and sense of discovery is something we value deeply."