Jap’s is headed up by Master sushi chef Roland Millaner

Specialities...

• Food and Hygiene License
• Trained under Japanese master chef Arata Hisakawa
• Sushi Plan Specialist
• Sushi Rice Regulation Specialist
• Vegetarian Vegan Sushi Specialist
• Food Preparation Specialist – Birmingham College of Food
• Japanese Restaurant Association Member
• Sushi Bar Business Consultant
• Food show & Event Coordinator
• More than 10 years of Japanese cooking experience
• More than 150 students graduated from him

A passion for sushi...

Having cultivated an absolute passion for sushi from an early age, Roland determined to dedicate himself to learning the highly esteemed culinary art of sushi purely for his own self-indulgences. Little did he realize that many years later, he would be a celebrated and successful sushi chef with many thriving establishments to his credit.

The eldest of three children, Roland was born and raised in the capital city of Manila, Philippines. He recalls a fascination with food, which began as early as age 6, and attributes learning a great deal from his mother in the traditional art of Japanese cuisine, who he fondly admits, was a wonderful cook. On his way home from school, he would often stop at Saisaki, a local sushi bar owned by family friends to satisfy his yen for sushi. Engrossed and captivated by the skill and expertise of the sushi chef, Roland was the consummate observer.

The Chef soon recognized Roland’s immense desire to learn and offered to apprentice him at the age of 18. His humble beginnings at Saisaki originated with washing vegetables, peeling shrimp and dishwashing, all the while digesting all he possibly could in the art of sushi making and in sushi itself. Very strict about the fish, the Chef would not permit anyone else to handle it, as mistakes became costly ones if the fish would have to be discarded.

After the first year, Roland was permitted to prepare sushi rolls, but initially practiced only with paper in place of seaweed. By his third year, he had learned much of the basics under his sushi master, content and prepared to perpetuate and accommodate his own exclusive sushi desires on his own.

The next diversion, which was to be the most significant of all, was to the Middle East to visit his fellow sushi chef. When Beaches and Arabs offered his friend the opportunity to work in their resort he first decided to investigate the islands.

Feeling that the islands were too small for him, he directed the attention of Beaches recruitment to his friend, Roland. Adventurous and enterprising, sight unseen, Roland arrived in 1997, lured and excited by the anticipation of diving.

At first surprised by this tiny archipelago of islands and their peace and tranquility, he quickly adapted to his new island lifestyle, enjoying the fact that outside of his sushi chef hours of one in the afternoon to ten or eleven in the evenings, his mornings were free to spend diving and playing tennis. Life was good.

It didn’t take Roland long to recognize that many island residents frequented Beaches on a regular basis on guest passes to enjoy the restaurants, including the ever popular Sushi Bar.

World class sushi favourites...

In January 2000, Chef Roland officially opened the doors to Furusato, thrilled and overwhelmed by the immediate popularity and success. With a menu boasting over 100 items, the world-class sushi coupled with the trendy and hip décor was an instant success, and has been ever since.

In addition to serving world-class sushi favourites, Roland also offers traditional Japanese cuisine featuring beef and chicken teriyaki, Japanese curries and steaks, including some very special authentic recipes from his mother. In fact, Roland looks forward to her upcoming visit this summer, proud and eager for her to experience the successes of Furusato Sushi Bar.

Today, that same level of commitment is alive and thriving with Roland and he continues the tradition while incorporating many influences and styles. Japanese culture has been long celebrated for its proverbs … philosophical wisdom applied to day-to-day life imparting inspiration, happiness and contentment.

One, which I happened upon, seemed particularly befitting to Roland, “I will master something, then the creativity will come.”

Master sushi chef...

If you have ever had the good fortune to experience Chef Roland’s unparalleled cuisine you will undoubtedly agree that he is clearly a master sushi chef, a passionate artist with a seemingly unceasing abundance of creativity.

Chef Roland's vision to the future

As a Chef, I would like to impart my knowledge of Sushi to various people, in accurate and comprehensive manner, in order for them to discover new aspects of Sushi and gain more interests in this field.

Also through this food culture, I would like to teach and pass on my way of blessing toward nature, love among individuals and peace among countries. Significance in teaching is to instruct my cooking style and skill to various people. My teaching ethic is based on appreciation to nature, family and society.