BIRMINGHAM

Our menu runs on a near zero-waste philosophy—every byproduct from one ingredient is repurposed into another, which not only minimises waste but constantly pushes us to be more inventive in the kitchen. My journey with food started in Japan, where I trained in traditional techniques at the Michelin-starred L’Enfant Gâté. From there, I moved to New York to work at Eleven Madison Park during its time as the world’s number one restaurant, refining my skills in Western fine dining. Most recently, I worked in China for a well renowned billionaire figure, where the expectations were incredibly high—every detail mattered. Maneki is really the culmination of all those experiences. It’s about blending the precision and elegance of Japanese cuisine with the boldness and refinement of Western techniques, all while staying rooted in creativity, sustainability, and our own take on modern Asian food.