Chef Makoto Saito Sam, the owner-chef of Sushi Hibiki and Sakana Japanese Dining, has recently been appointed a Japanese Cuisine Goodwill Ambassador by the Ministry of Agriculture, Forestry, and Fisheries of Japan (MAFF).
This prestigious programme was established by the Japanese government to promote Japanese cuisine and to deepen global appreciation for its culture. In recent years, Malaysia’s demand for Japanese cuisine has seen a remarkable rise, with a significant increase in the number of Japanese restaurants. The export volume for Japanese agricultural and seafood products have also more than doubled in the past five years, highlighting the increasing popularity of Japan’s exceptional ingredients in Malaysia.
“Throughout these years, Mr. Saito has overcome challenges posed by the pandemic and continues to work enthusiastically on spreading the beauty of Japanese cuisine,” said His Excellency Shikata Noriyuki, Ambassador of Japan to Malaysia (pictured above).
Among his many contributions, Chef Saito spearheaded Sushi Summit, a platform for authentic sushi enthusiasts, and actively collaborates with Japanese chefs and the country’s fishing industry. His effort extends to the fishing businesses in the Tohoku region, which faced immense hardships after the devastating 2011 earthquake. With the establishment of Sakana Japanese Dining, Chef Saito has also provided an avenue for Muslim diners to enjoy authentic Japanese cuisine, offering halal-certified dishes with transparent ingredient labelling.
View more of the dishes available Sakana Japanese Dining and Sushi Hibiki
In a heartwarming moment during the conferment ceremony, Chef Saito (pictured below) shared the story of what inspired him to expand his vision beyond his business, “When the pandemic hit, I experienced the harsh reality of being unable to go anywhere for a while. After the pandemic, I visited Japanese fishermen, seafood processors, farmers, and sake brewers—people I had never had the chance to meet until then.
“I discovered the passion and pride of these producers. Their work is tough and risky. Many of their industries are in decline and their futures remain uncertain,” he continued. “But these producers continue not for profit, but because they believe it is their duty. ‘If we don’t do it, it will disappear. So, we must continue,’ they said.”
Among his many other recent feats, Chef Saito catered for the Petronas 50th anniversary celebration last year, during which he encountered a diverse group of people from India and the Middle East, as well as children who experienced sushi for the first time. “That experience sparked something in me. Up until then, my focus had always been on my craft and my restaurants,” he said. “But now, I feel a stronger purpose, to not only serve Japanese food, but to also share its culture and the stories behind its ingredients.”
Lead image: Chef Makoto Saito Sam and His Excellency, Shikata Noriyuki
