Turning a Chef’s Dedication into an Experience Guests Can Feel

Born and raised in Shizuoka, Japan, Shiho has always been interested in people—what they value, what moves them, and how something meaningful can be communicated in a way that truly reaches them.

After studying psychology, she joined a major Japanese apparel company and became a store manager within two years. There, she gained experience in team development, store operations, and customer service, while also competing in a nationwide service competition and earning a professional retail qualification. She later worked as an aesthetician, continuing to build her ability to notice needs that are not always expressed in words.

Wanting to understand Japanese cuisine and hospitality more deeply, Shiho then worked as a nakai at traditional ryokan across Japan, including a Michelin-recognized property. Working closely with chefs, she experienced how Japanese cuisine is shaped not only by ingredients and technique, but also by seasonality, tableware, temperature, timing, presentation, and the way each dish is introduced to the guest.

She learned that a dish is not fully complete when it leaves the kitchen. It becomes complete when it reaches the guest and creates a memorable experience.

Today, Shiho’s role at MENRI is to bring the work of her husband and chef, Payesone, into a form that guests can see, understand, and feel.

For Payesone, making broth and preparing ingredients from scratch is simply what a chef should do. He has often said, “It only needs to reach the people who understand.”

Shiho has always felt that this is far too valuable to leave unspoken.

She identifies the time, technique, intention, and Japanese culture hidden within each bowl, then communicates them through its name, presentation, photography, tableware, service, events, and the atmosphere surrounding the meal.

Payesone creates the bowl. Shiho helps shape how it is experienced and remembered. Together, they create MENRI.

Her background in Shizuoka also gives her a natural appreciation for Japanese tea, including its aroma, temperature, and relationship with food. For Shiho, ramen, tea, service, and space are not separate details, but parts of one complete dining experience.

Through seasonal ramen, chef collaborations, and Ramen Kaiseki, she continues to help MENRI move beyond the boundaries of a traditional ramen shop—creating a place where guests can discover new flavors, understand the people behind the food, and experience Japanese culture in an approachable and memorable way.