Could you tell us about where you are from and the food of your hometown?

I am from the Philippines. I came to Japan when I got married. The Philippines has many beautiful beaches and resort areas, and places like Cebu Island are very famous as tourist destinations.
One characteristic of Filipino food is that the taste changes depending on the region. Some areas prefer spicy flavors, some prefer sweet, and others prefer sour. The taste of the dishes changes depending on the local culture.

What made you start cooking in Japan?

When I was looking for a place where I could cook Filipino food, I had the opportunity to work at “Manmaru Cafe,” and that became the reason I started.

What do you keep in mind when serving food to customers?

I try to adjust the seasoning and ingredients so that customers will say it tastes delicious.

Was there anything in Japanese food culture that surprised you?

Natto! I was very surprised. The taste is a little difficult for me, but I heard it is good for health, so I am trying my best to eat it (laugh).

Is there a lunch menu you feel especially attached to?

I make every dish with care, but I especially like Filipino-style dishes such as Adobo and Sinigang.

What do you value when recreating home-style Filipino dishes?

I try to keep the Filipino taste as it is, while also adjusting the ingredients so that Japanese people can enjoy it easily.

What kind of experience would you like customers to have through your cooking?

I hope they can feel the warm atmosphere of Filipino home cooking.

Has there been a moment that made you happy as a chef?

“It’s delicious! How do you make it?” Many customers ask me, and when that happens, I feel very happy.

Do you have any goals for the future?

My Japanese is still not very good, so I want to study more. And someday, I hope I can have my own shop.