About Us
About Us
結びつく、ひと、味、時間。
Connecting people, flavors, and moments.
The name “MUSUBU” comes from Japanese and carries deep meaning—representing connection, unity, and harmony. At our restaurant, we hope guests feel a link to Japan and enjoy meaningful moments with loved ones. Through our food presentation and service, we aim to provide an experience of Japanese quality that stands out from other restaurants. We want to be a place that stays in your heart.
結びつく、ひと、味、時間。
Connecting people, flavors, and moments.
The name “MUSUBU” comes from Japanese and carries deep meaning—representing connection, unity, and harmony. At our restaurant, we hope guests feel a link to Japan and enjoy meaningful moments with loved ones. Through our food presentation and service, we aim to provide an experience of Japanese quality that stands out from other restaurants. We want to be a place that stays in your heart.
CHEF
Makoto Hayashi
Makoto Hayashi is a chef with over 30 years of experience, specializing in Japanese cuisine, French cuisine, and teppanyaki. He has worked internationally for more than seven years in Germany, France, and Australia.
Until December 2024, he served as the head chef at Basho-an Tsubaki, a Michelin-recommended restaurant in Freiburg, Germany, where he managed menu development and cost control. He also worked as the official residence chef at the Consulate-General of Japan in Marseille, France, preparing meals for official events, and as a banquet chef at ANA InterContinental Manza Beach Resort, handling large-scale catering operations.
Additionally, he has experience running his own café and French teppanyaki restaurant in Aichi, Japan, gaining deep expertise in restaurant management. Fluent in both German and English, he continues to promote the excellence of Japanese cuisine on a global scale.
CHEF
Makoto Hayashi
Makoto Hayashi is a chef with over 30 years of experience, specializing in Japanese cuisine, French cuisine, and teppanyaki. He has worked internationally for more than seven years in Germany, France, and Australia.
Until December 2024, he served as the head chef at Basho-an Tsubaki, a Michelin-recommended restaurant in Freiburg, Germany, where he managed menu development and cost control. He also worked as the official residence chef at the Consulate-General of Japan in Marseille, France, preparing meals for official events, and as a banquet chef at ANA InterContinental Manza Beach Resort, handling large-scale catering operations.
Additionally, he has experience running his own café and French teppanyaki restaurant in Aichi, Japan, gaining deep expertise in restaurant management. Fluent in both German and English, he continues to promote the excellence of Japanese cuisine on a global scale.
Manager
Makoto Honda
Makoto Honda has extensive experience in the restaurant industry and business management. In Japan, he worked in the real estate sector, handling asset management and financial operations, contributing to strengthening business foundations. Later, he established and managed a lodging facility, overseeing all aspects of its operation. He focused on branding, marketing strategies, and service quality improvement, successfully running the business for about ten years before relocating to the Netherlands.
In the Netherlands, he transitioned into the restaurant industry, gaining experience in cooking and customer service at a Japanese restaurant. He was later entrusted with launching a new restaurant, managing everything from preparation to daily operations. Additionally, he has been actively involved in improving efficiency and business management by implementing a POS system, outsourcing food preparation, and optimizing inventory control.
Manager
Makoto Honda
Makoto Honda has extensive experience in the restaurant industry and business management. In Japan, he worked in the real estate sector, handling asset management and financial operations, contributing to strengthening business foundations. Later, he established and managed a lodging facility, overseeing all aspects of its operation. He focused on branding, marketing strategies, and service quality improvement, successfully running the business for about ten years before relocating to the Netherlands.
In the Netherlands, he transitioned into the restaurant industry, gaining experience in cooking and customer service at a Japanese restaurant. He was later entrusted with launching a new restaurant, managing everything from preparation to daily operations. Additionally, he has been actively involved in improving efficiency and business management by implementing a POS system, outsourcing food preparation, and optimizing inventory control.
Produced by
Gracias Netherlands B.V.
CEO Tomohide Kanai
MUSUBU is operated by a restaurant business consulting company located in Kobe, Japan. We will use our experience in numerous restaurant developments in Japan to open restaurants in the Netherlands.
The CEO was born in Hiroshima, Japan and grew up in Kobe, Japan, and felt a “connection” with the port city and postwar reconstruction, and wanted to challenge himself in this international city.
Address
Mauritsweg 43A, 3012 JV Rotterdam
TEL
010 820 8715
Opening Hour
Weekday :
12:00～15:30 / 17:30～22:00（LO 21:00）
SAT :
12:00～23:00（LO 22:00）
SUN :
12:00～22:00（LO 21:00）
Closed : Tuesday, Wednesday