How did the idea for Obi first come about?
I started working at Takumi in 2012, where PS was the head chef. Him and I immediately got on super well and the idea of us opening a restaurant together was first formed. At the time I didn’t think it ever would happen but when Takumi was to close in 2016, the opportunity to open a restaurant appeared and we took the chance.
How did you meet Papa San?
I met him at a job interview for a chef position at Takumi, in early 2012.
When you opened, what surprised you most about running Obi?
I suppose this would be all the ‘hidden’ costs (and subscriptions) of running a restaurant that not everyone thinks about. Licensing costs, commissions, internet, reservation software, the list goes on. Pretty much every step of the way a slice of the pie is taken away.
How would you define Obi’s identity today?
I’d like to think we’re quite well known to be a no frills, no fuss daily eatery that offers good value and excellent consistency for simple sushi, tempura and Japanese sharing dishes.
What kind of dining experience are you trying to create?
I’ve always wanted the restaurant to be approachable and comfortable. Somewhere you shouldn’t feel awkward to step into.
What’s your take on the Cape Town food scene right now?
I think a lot of smaller, owner-operated places are doing interesting things like limited time pop-ups that are more focused (or specialized) on a particular set of dishes or cuisine which I like.
It’s nice to see that real food feels like it’s coming back, less of the gels, froths and foams for the most part.
You recently changed the wine menu—what drove that decision and how has it been received?
It was actually Fernando that gave me the biggest push to shift the wine menu into a different direction. He said one thing to me that kind of ‘clicked’ that I had never really considered before – that we are a smaller, independent restaurant and why should our wines not be of a similar category as opposed to the big ‘corporate’ brands.
It’s been received excellently, I’d say that every day we have customers that compliment the new wine list as a huge and refreshing improvement to how it used to be.
How do you and Papa San split creative and operational roles?
I think a lot of people forget that PS is 83 years old because of how youthful his personality is, but when it comes to working in and running the restaurant he let’s me be in the drivers seat.
We discuss things daily but practically I do the heavy lifting.
What does a typical day at Obi look like for you?
I like to arrive at work and get my admin out of the way during the late morning and lunch time and be as involved as possible during the dinner service. I split my role between front of house and the kitchen.
What’s next for you and the team at Obi?
We’re running some very attractive winter specials to get us through these months. We have our 10th birthday / anniversary coming up on the 1st of July which we are very excited about. Here’s to another 10 years!
